Grilled Almond Encrusted Salmon

My “twin” Lisa recently asked me to come up with a new salmon recipe, since she’s already tried all of the others I’ve posted here. So, this one’s for you, Leese—let me know how it turns out! ;)

• Start with two high-quality pieces of fresh, wild Alaskan salmon
• Lightly brush the fish with extra virgin olive oil
• Add salt and pepper, liberally
• Run ½ C. of toasted almonds through the food processor (to make small pieces)
• Dredge fish through almonds
• Grill the salmon on the barbeque, on a low heat for about 10 minutes.

Deeeelish!

Grilled Chicken Parmesan (With Feta Instead!)

Tired of the same ol’ grilled chicken, I decided to change things up a bit and created a new spin on the classic Chicken Parm. Traditionally a rather heavy dish, I wanted to lighten things up and prepare the meat on the grill.

After digging through my pantry for a few minutes, I found some great ingredients to make my chickie vision a reality. I first dunked the two chicken breasts in buttermilk then dredged them through lemon pepper breadcrumbs I had on hand from Whole Foods.

After they were fully coated, I lightly brushed them with extra virgin olive oil so they would crisp up on the grill. Cooking chicken slowly, on a low heat ensures it will remain moist and delicious.

After removing the chicken from the grill, I topped it with large chunks of Greek feta cheese, Trader Joe’s basil/tomato sauce, capers and lightly-toasted pine nuts. It really was a great alternative to the mundane grilled chicken.