DEAN’S TEXAS CUISINE
Episode Eleven: Springtime Grilling
Spring is officially here and warm weather is just around the corner which means it is time to dust of the grill, pile up the charcoal, and break out the tongs. In Episode 11 of Dean’s Texas Cuisine, Dean is whipping up a grilled springtime dish featuring wild salmon and zucchini.
BBQ Grilled Salmon and Herb Grilled Zucchini
2 6oz Filets of Wild Salmon
2 Zucchini, cut into strips
½ cup of Extra Virgin Olive Oil
1 tbsp of Garlic, minced
1 tbsp of Thyme,chopped fine
1 tbsp of Parsley, chopped fine
1 tbsp of Rosemary, chopped fine
4 tbsp of Fearing’s BBQ Spice Blend
½ cup of BBQ Sauce
Salt and Pepper
Preheat grill. Make sure grates are clean and lightly rubbed with oil.
In a small bowl combine Extra Virgin Olive Oil, Garlic and Herbs to create a marinade, set aside. Take the ends of off Zucchini and cut into strips. Lay strips flat and season with salt and pepper. Cover the Zucchini in the marinade and let sit.
Rub Salmon filets with Extra Virgin Olive Oil. Season with salt and pepper and Fearing’s BBQ Spice mixture (see below).
Once grill has reached desired temperature, place the Zucchini on the grill marinade side down. Follow by placing the Salmon on the grill with BBQ spice down. Turn Zucchini and Salmon after 3 minutes. Glaze the Salmon with the BBQ Sauce and close the cover of the grill for 3 additional minutes.
Plate up and enjoy!
Fearing’s BBQ Spice Blend
1 tbsp Paprika
1 tbsp Smoked Paprika
4 tbsp Chili Powder
½ tbsp Cumin
1 tbsp Hickory Salt
1 tbsp Sugar
½ tbsp Granulated Garlic
1 tbsp Cayenne Pepper
½ tbsp Aleppo Pepper
1 tbsp Chipotle Pepper
1 tbsp Ancho Chili Pepper
¼ tbsp Black Pepper
Combine all the above ingredients and mix together in a medium size mixing bowl. Store in an airtight container.