Newsletter Archive

Volume 5 Winter 2004

For The Marinade:

• 1 small onion, quartered
• 2 cloves garlic, peeled
• 2 T dijon mustard
• 1 C maple syrup
• 1 C balsamic vinegar
• 2 C x-virgin olive oil
• sea salt (to taste)
• fresh cracked black peppercorns (to taste)

For The Brochettes:

• 32 oz. salmon, cut into 2 oz chunks
• 4 small oranges, peeled and cut into 24 wedges
• 24 green onions (white ends only)
• fresh tarragon (to taste)
• 8 10-inch metal skewers

1. In food processor, combine onion, garlic, dijon, syrup, vinegar, s&p. Puree until smooth.
2. To prevent separation, "slowly" add oil. Adjust s&p to taste.
3. Starting and ending with salmon chunks (4), alternately spear fish (3), orange (3), and green onion (3) pieces.
4. In non-reactive shallow pan, pour marinade over skewers, cover and refrigerate 4 hours or overnight.
5. Pre-heat BBQ.

To prevent sticking, ensure grill is VERY HOT! Grill until medium rare. Serve with a fresh spinach salad or mushroom risotto. Makes 8 brochettes.