SHOWS_marisas_easy_kitchen | Marisa Mariella

Marisa's Easy Kitchen Cooks Up Grilled Lemon Salmon with Gold Medal Olympian Laura Fortino

Marisa's Easy Kitchen Series welcomes our very own Canadian National ...

Marisa's Easy Kitchen Series welcomes our very own Canadian National Women’s Team icon and Olympic Gold Medalist, Laura Fortino. Recently hired as the first female assistant coach in OHL history ...and Director of Player Development, Laura joins me as we take a shot at a dinner for champions! 😉 High in flavour, protein, fibre, and other important micronutrients, this meal will guard your health and put you on the scoreboard. 😋 Learn how to make an easy and super delicious grilled salmon, scented with lemon and served on a colourful quinoa salad, loaded with crunchy vegetables.

Easy Grilled Salmon with Colourful Quinoa Salad

3lb salmon fillet (with or without skin)
2 tbsp olive oil
4 green onions, sliced
Sea salt
black pepper
3 lemons, washed and sliced ⅛” thick
Sprig of fresh herbs (Optional: oregano, thyme, rosemary)

Remove salmon from refrigerator while grill is heating to about 375°F.

Tear 1 sheet of heavy-duty foil, large enough to easily wrap fillet, lengthwise. Place on rimmed baking sheet for ease. (Optional: You may lay a piece of parchment paper on top of foil so that food does not come in contact with foil).

Drizzle a little olive oil on middle of foil. Place a single layer of lemon slices.

Rinse and dry salmon with paper towel. Remove any remaining bones. Generously season both sides with salt and pepper.

Place salmon fillet on foil. If the tail end of salmon is thin, fold just that part under itself. If sides of fillet are thin, fold just that part under itself. This keeps the thickness of fillet even. Lay remaining lemon slices on top. Sprinkle green onion slices. Add sprig of herb on top, if using. Drizzle with a little olive oil.

Wrap salmon, bringing sides of foil to top centre and folding to secure. Create a leak-proof pouch by folding the ends upward.

Carefully slide that foiled package directly onto the grill from the baking sheet. Close BBQ lid and grill for about 10 - 15 minutes or until the internal temperature of thickest part reaches 145F degrees. The cooking time will vary based on the thickness of salmon fillet. Do not overcook.

Remove from heat. Salmon can rest in closed pouch for only a few minutes before becoming overcooked.

Colourful Quinoa Summer Salad

1⅓ cups Organic TriColor Quinoa Grain cooked according to package directions and cooled (preferably cooked in chicken or vegetable stock)
2 ears corn on the cob, BBQ’d and removed from cob (Rub a little oil on corn and place directly on grill while salmon is cooking. Rotate a few times and remove when char marks are visible - about 10 minutes).
2 peppers (1 red and 1 orange, preferably), chopped
1 hot pepper, chopped (Poblano, Habanero)
1 cucumber (cubed)
1 cup cherry tomatoes, halved
3 cups cabbage, shredded
1 clove garlic, finely minced
1/2 red onion, finely chopped
3 tbsp extra virgin olive oil
½ cup That Guys Mango Habanero BBQ sauce
½ tsp Salt
freshly ground pepper to taste
¾ cup almonds slices, toasted on BBQ
½ cup chopped parsley or cilantro or mint

Combine all ingredients in a large bowl. Toss well and refrigerate for a few hours, preferably.

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Whip Up a Mouthwatering Osso Buco in Just 15 Minutes!

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Looking for a delicious and satisfying meal that won't take hours of your time to make? Look no further! Join me in my Easy Kitchen as I show you how ...to make osso buco di vitello con polenta in just 15 minutes. With this simple and flavorful recipe, you'll be ready to invite a few friends and enjoy this memorable meal without spending all day in the kitchen. Let your oven do most of the work to create a succulent and satisfying meal. Subscribe to Marisa's Easy Kitchen for more quick and tasty recipes!

For the full step-by-step recipe and special notes, check out my website.
https://marisamariella.com/?elementor_library=elementor-single-page-4954.

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Osso Buco (Season 1, Episode 5)

INGREDIENTS
½ cup plain flour (can substitute gluten-free flour)
6 veal shanks (at least 2" thick)
Sea salt to taste
Black pepper to taste
4 tbsp olive oil
1 large onion finely chopped
1 large carrot peeled, finely chopped
2 celery ribs finely chopped
2 tbsp tomato paste optional
2 garlic cloves crushed
¾ cup red wine
400 g can tomatoes crushed (preferably Italian San Marzano)
½ cup veal or beef stock preferably homemade
1 sprig of fresh thyme
1 sprig fresh rosemary
1 tsp dried oregano
2 dried bay leaves

INSTRUCTIONS

Preheat oven 325℉.

Be sure to purchase the best veal shanks you can afford, at least 2” thick.
Dry veal shanks with paper towels. With scissors, make a few snips through membrane that holds shanks together to prevent meat from curling up.

Generously salt and pepper both sides.

Dredge in flour, shaking off excess.

Heat oil in heavy roasting pan. On high heat, add shanks to sear well on both sides, forming a golden crust. Remove and set aside in bowl.

Reduce heat to medium and add chopped vegetables. Stir with flat-edge wooden spoon to scrape off any bits formed from searing. Stir in tomato paste, if using.

Add garlic now so it does not burn.

Add red wine and simmer for few minutes.

Add stock.

Add tomatoes.

Add herbs.

Once simmering, add shanks to nestle in mixture. Add remaining juices from bowl.

Season well with salt. Take caution if using salted stock.

Lay parchment paper directly on surface to prevent discolouration.

Cover tightly with foil and bake for about 2 - 3 hours (depending on the thickness of shanks) or until meat is fork tender.

If there is a lot of liquid, remove foil in the last 30 minutes to reduce sauce.

Use a spatula to lift the shanks out as they are very tender and can fall off the bone very easily.

Serve with hot creamy polenta, buttery mashed potatoes, or risotto. Ladle extra sauce over meat. Garnish with fresh herbs.

For my no mess no fuss polenta, check out my website.
https://marisamariella.com/?elementor_library=no-mess-polenta

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@nardini_specialties for incredible veal shanks
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Marisa's Easy Kitchen Cooks Up Grilled Lemon Salmon with Gold Medal Olympian Laura Fortino