Firecracker Salmon Steaks

Celebrate the 4th of July with delicious Firecracker Salmon Steaks.  These firecrackers are legal.  Don’t worry about the setting the house on fire just enjoy the taste that is sure to light up your taste buds.  Lots of people prefer fish steaks.  I think that this is because once cut the meat is uniform which makes cooking easier.  I guess it would be a lot easier if all I did was steak wild caught King Salmon.  We were raised on wild caught King Salmon fillets instead of steaks.  I don’t really know why.  Maybe because with the skin stays on the wild caught King Salmon which you remove while eating.  The skin on the fillet remains on the grill.  Who knows?

Imagine Balsamic Vinegar, Chili Sauce, and Brown Sugar mixed together as a marinade for the Firecracker Salmon Steak.  Bang, bang, bang is what comes to my mind. Cooking this recipe as a steak allowed me to marinade both sides of the Salmon steak whereas I wouldn’t have been able to do so with a fillet.  I actually grilled the Firecracker King Salmon steak on the stovetop in a grill pan.  It worked fabulously and tasted even better.  You notice I was able to get the grill lines by not moving the salmon steak for awhile during the cooking process.  Outdoor grill or indoor grill you will still achieve the best tasting Firecracker Salmon Steaks ever!

Firecracker Salmon Steaks
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Firecracker Salmon Steaks
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Ingredients
Servings: people
Instructions
  1. Rinse the wild caught King Salmon and pat dry. Whisk together all the ingredients for the sauce. Heat your grill or broiler. Brush the marinade on the salmon steaks. Broil 5 minutes per side. Continue to brush the marinade on the steaks during the 5 minutes. Check to see if the salmon flakes and is evenly colored. The salmon will continue to cook after it's been removed.
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Shrimp Avocado Salad

Shrimp Avocado Salad is the perfect heat buster.  There was a hurricane coming up from Baja Mexico over the weekend.  The weather heated up.  High humidity which we are not used to started heating things up early.  In fact, when I got up at 3 am it was already 62 degrees in San Francisco.  Under those circumstances I only wore a t-shirt and 1 sweatshirt; instead of wearing 5 layers like normal.

What to cook for dinner when everyone is hot and sticky?  I didn’t want to turn on the stove or the oven.  A salad would be the perfect solution.   I began mentally checking off the ingredients I had in the refrigerator at home.  No need to head to the grocery store.  Cooked prawns were in the freezer at home which I had been looking at for a week.  All I had to do was defrost them after work.

Needless to say I got home and forgot all about defrosting the prawns (large shrimp).  I fixed a sprinkler head, someone’s computer, unloaded the dishwasher, and played with the dog before I realized I forgot to take the prawns out of the freezer.  No worries I put them in the colander and rinsed them with cold water while I prepped the rest of the ingredients.  The Shrimp Avocado Salad was a big hit.  Delicious tasting and cool.  The weather today has cooled off at least 15 degrees.    My Mom used to make this salad all the time as I was growing up minus the Shrimp.  I love how all the vegies meld together after sitting in the Balsamic Vinegar.  Dip some sourdough into the bottom of the bowl!

Shrimp Avocado Salad
Print Recipe
Servings Prep Time
3-4 people 15 minutes
Servings Prep Time
3-4 people 15 minutes
Shrimp Avocado Salad
Print Recipe
Servings Prep Time
3-4 people 15 minutes
Servings Prep Time
3-4 people 15 minutes
Ingredients
Servings: people
Instructions
  1. Mix together the red onions, olive oil, balsamic vinegar, and lemon juice. Next chop up the rest of the ingredients and mix together with onion mix. Chill before serving.
Recipe Notes

Due to the size of the prawns, I only used half the bag for another night.  Since the tail was on the Shrimp, I cut the Shrimp into thirds.  Perfect size for my salad.

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