Grill Sensational Spring Dishes Using These 7 Recipes
Fire up the grill! Whether you’re in the mood for a hardy cheddar BLT burger with tarragon Russian dressing or are craving something a tad healthier, such as grilled salmon with citrus salsa verde, we’ve compiled 7 fresh dishes to help you greet the new season. What are you waiting for? Grab your charcoal, lighter, and any one of these recipes, and get to grilling!
1. Jerked Cedar-Plank Halibut
Jerk seasoning, a traditional Caribbean spice rub, receives a Northwest makeover in this recipe by Paul Rogalski and Ellen Jackson from The Chefs Collaborative Cookbook, which can be found via Fine Cooking. The halibut is cooked using the planking method, a process that involves cooking food directly on a piece of hardwood. According to Serious Eats, when food is cooked this way, its surface picks up some of the plank’s natural flavors, ensuring your dish tastes rich and complex. Healthy, elegant, and flavorful, jerked cedar-plank halibut is perfect for any springtime supper. The recipe yields 6 servings.
- 8 scallions, white and green parts, cut into 2-inch lengths
- 1 shallot
- 2 cloves garlic
- ¼ cup freshly squeezed orange juice
- 1 tablespoon soy sauce
- 1 tablespoon ground allspice
- 1 tablespoon ground coriander
- 1 tablespoon grated fresh ginger
- 1 tablespoon granulated sugar
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground star anise
- 1 teaspoon fresh thyme leaves
- 1 teaspoon ground cinnamon
- ¼ teaspoon Scotch bonnet or habanero pepper powder
- 1 cedar plank large enough to accommodate 6 halibut fillets
- 6 banana leaves
- 2 tablespoons sesame oil
- 6 halibut fillets, about 6 ounces each
- Kosher salt
Directions: Combine the jerk spice ingredients in a food processor and blend until smooth. Set aside. Soak the cedar plank in water for 2 to 3 hours and dry well before using. Cut the banana leaves the same size as the halibut fillets; they will be the under-liners for the fish. Brush the banana leaves with the sesame oil.
Heat the grill to high with the lid closed for 10 minutes. Season the halibut fillets with salt and put each one on a banana leaf liner. Spread 1 tablespoon of the jerk spice on top of each halibut fillet before placing it on the cedar plank.
When the grill is hot, carefully place the cedar plank with the fish on the hottest part and close the lid. The cedar will begin to smoke. Cook the fish until it is just firm to the touch, about 10 minutes. Use a spatula to remove each piece of fish from the plank by lifting from under the banana leaf. Arrange the fish on banana leaves on a platter and carefully remove the hot plank from the grill using tongs. Plunge it in cold water to cool quickly.
2. Grilled Fava Beans
Stock up on in-season fava beans and then proceed to grill them to perfection. Following PopSugar’s recipe for grilled fava beans allows you to enjoy this delicious spring veggie without all the work. Normally, fava beans must be shucked, boiled, and shelled; however, none of that is needed for this dish. Toss the fava bean pods in olive oil, grill until they’re limp and blackened around the edges, and season with chile, lemon, and salt. Simple preparation garners delicious results!
- 1 pound fresh fava beans in the pods, rinsed
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon crushed red pepper
- Kosher salt
- Lemon wedges, for serving
Directions: Light a grill. In a large bowl or plastic zip-top bag, toss the fava bean pods with olive oil. Grill the fava beans over high heat for about 5 minutes, turning occasionally, until softened and charred in spots. Return the beans to the bowl or bag and toss with crushed red pepper and salt. Transfer to a platter and serve with lemon wedges.
3. Grilled Salmon With Citrus Salsa Verde
Grilled salmon tastes terrific on its own, but a citrus salsa, consisting of oranges, lemon juice, spices, capers, mint, and scallions, takes it over the top. This Giada De Laurentiis recipe via Food Network is both nutritious and delicious, and yields 4 servings. Each contains 497 calories, 33 grams of fat, 30 grams of protein, and 3 grams of fiber.
- 2 large oranges
- ¼ cup extra-virgin olive oil
- ¼ cup fresh lemon juice
- ½ cup chopped fresh flat-leaf parsley
- 2 scallions, finely sliced
- 3 tablespoons chopped fresh mint leaves
- 2 tablespoons capers, rinsed, drained and coarsely chopped
- 2 tablespoons orange zest
- 1 teaspoon lemon zest
- 1 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- Vegetable or canola oil, for oiling the grill
- 4 (4- to 5-ounce) center cut salmon fillets, skinned, each about 3 inches square
- 2 tablespoons amber agave nectar
- Kosher salt and freshly ground black pepper
Directions: For the salsa, peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.
For the salmon, put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes. Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.
4. Cheddar BLT Burgers With Tarragon Russian Dressing
Chef Laurent Tourondel shares this grill-worthy recipe for Cheddar BLT Burgers With Tarragon Russian Dressing with Food & Wine. Butter is brushed on the burgers while they’re grilling, giving the meat delicious caramelized flavors. A creamy sauce, crisp bacon, and plenty of toppings create a burger that is not for the faint of heart (or appetite!). You and your family will be happy you fired up the grill to prepare this dish.
- ½ cup mayonnaise
- ⅓ cup ketchup
- 1 tablespoon red wine vinegar
- 1 tablespoon grated onion
- 1 tablespoon chopped parsley
- 1 tablespoon chopped tarragon
- 1 teaspoon Worcestershire sauce
- 12 ounces thickly sliced bacon
- 1⅓ pounds ground beef chuck
- 1⅓ pounds ground beef sirloin
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- 2 tablespoons unsalted butter, melted
- 3 ounces sharp cheddar cheese, cut into 6 slices
- 6 hamburger buns, split and toasted
- 6 iceberg lettuce leaves
- 6 slices of tomato
- 6 slices of red onion
Directions: In a medium bowl, whisk the mayonnaise with the ketchup, red wine vinegar, onion, parsley, tarragon, and Worcestershire sauce. Cover and refrigerate. In a large skillet, cook the bacon over moderately high heat, turning once, until crisp, about 6 minutes. Drain and cut the bacon into large pieces. Light a grill and fill a large bowl with ice water. Gently mix the ground chuck with the ground sirloin, salt, and pepper. Form the meat into six 4-inch patties, about 1¼ inches thick.
Submerge the patties in the cold water and let soak for 30 seconds. Immediately transfer the burgers to the grill and brush with some of the melted butter. Grill over high heat for 9 minutes for medium-rare meat, turning once or twice and brushing occasionally with butter. Top the burgers with the cheese during the last minute of grilling and let melt. Spread the Russian dressing on the buns. Set the lettuce leaves and tomato slices on the bottom halves and top with the burgers, red onion, and bacon. Close the burgers, cut in half, and serve right away.
5. Prosciutto-Wrapped Asparagus
Spring is the perfect time to pick up fresh asparagus, and Eating Well’s recipe is the best way to prepare it. Bundles of asparagus are held together with prosciutto and grilled, creating a delicious addition to any brunch or dinner. It yields 4 servings.
- 16 spears asparagus, (about 1 bunch), trimmed
- 1 teaspoon extra-virgin olive oil
- Pinch of salt
- Freshly ground pepper, to taste
- 2 very thin slices prosciutto, (about 1 ounce), cut in half lengthwise
Directions: Preheat grill to medium. Toss asparagus with oil, salt, and pepper in a medium bowl. Wrap 1 length of prosciutto around the middle of 4 asparagus spears. Repeat, making 4 bundles. Oil the grill rack. Grill the asparagus bundles, turning once or twice, until the asparagus is tender and charred in spots, about 10 minutes.
6. Grilled Halloumi Pitas
Halloumi cheese provides this dish with a welcome saltiness, while grilled peppers add a stunning smokiness. Not only is Sunset’s recipe exceptionally tasty, but it’s also really easy to make. Start by grilling the cheese and onions, and then fill the pita halves with both, in addition to peppers and pepperoncini. Brush a little oil on the outside of the pita, then grill, turning once, until the bread is nice and toasted.
- About 3 tablespoons extra-virgin olive oil, divided
- 2 packages halloumi cheese, cut into thick slices
- 4 onion slices (¼ inch thick)
- 4 pita breads, cut in half
- ¼ cup sliced roasted red peppers, rinsed and patted dry
- ½ cup sliced pepperoncini
7. Grilled Herb Garden Pizza
Fresh flavors abound in Love & Lemons recipe for grilled herb garden pizza. Roll out your pizza dough, which can be store-bought or homemade, brush with garlic oil, and place on the grill. After grilling, place the toppings on the already cooked side, and shut the top of the grill until the dough is thoroughly cooked. If this is your first time grilling dough, Love & Lemons recommends having some extra on-hand in case you overcook (read: burn) it.
- Garlic oil for brushing dough (1 clove of garlic plus ¼ cup olive oil)
- Fresh mozzarella cheese
- Sliced tomatoes
- Fresh herbs
Directions: Heat your grill to medium-high heat. If you’re using an indoor grill pan, also preheat your oven broiler.
Roll out your pizza dough with a bit of flour so that it’s not super sticky. Brush dough with a bit of the garlic oil and place on the hot grill. The time you will grill each side will depend on how thin you have rolled your dough. Using grill-safe tongs, slightly lift up a corner to look and see if black grill marks are starting to form. Once the first side has black grill marks, flip it over.
If you’re using an outdoor grill, place toppings on the already cooked side of the dough and shut the top of the grill until the dough is cooked through. If you’re using a grill pan, finish grilling the second side of the dough. Remove and place on a baking sheet. Place your toppings on the pizza and broil it in the oven for another 3 to 5 minutes, or until cheese is bubbling.