Recipe for the Weekend! Grilled Salmon Steaks

Start yer grills! I am a huge fan of salmon, however... the rest of the people inhabiting my home don't. Or at least they think they don't! It's such a great fish and especially for summer because it's best on the grill. Not many fish {especially for those of us in LAKES COUNTRY who don't buy fish} can stand up to the grill and just end up getting fried. Which is certainly not a bad thing!! It's just refreshing to have something a little different once in a while. There are a variety of ways you buy salmon.... Whole : Carve at will. Fillets : as most of us are accustomed to seeing fish. Steaks : cut across the fish as in the photo above. You choose your favorite method. Steaks are great because they are more uniform in thickness and for the most part the whole piece cooks at the same pace.

Serve this wonderful springy, light meal with a salad and some of your favorite white wine and you have a great brunch or a filling supper, too. Get out of the house and let your grill do the work! This recipe is courtesy of Martha Stewart.

Ingredients

Serves 4

• 1 tablespoon olive oil, plus more for grates
• 1/2 cup Dijon mustard
• 1/4 cup sugar
• 2 teaspoons white-wine vinegar
• 3 pounds medium-thick asparagus, trimmed
• Coarse salt and ground pepper
• 4 salmon steaks (6 to 8 ounces each)
• 4 slices grilled bread (optional)

Directions

1. Heat grill to high; lightly oil grates. Make mustard sauce: In a small bowl, whisk together mustard, sugar, and vinegar. Divide sauce between two bowls (about 1/2 cup each); use one for basting and the other for drizzling. Set aside.
2. In a large bowl, toss asparagus with oil; season with salt and pepper. Working in batches, if necessary, grill asparagus, turning occasionally, until lightly browned and tender, 4 to 8 minutes, depending on thickness of spears. Set aside.
3. Arrange salmon steaks on a baking sheet; season with salt and pepper. With a brush, baste each side lightly with some of the mustard sauce. Grill salmon steaks, basting with sauce again, until glazed and cooked through, 3 to 5 minutes per side. Transfer salmon to plates; drizzle with mustard sauce. Serve with half the asparagus and, if desired, grilled bread.

Recipe of the Week! Strawberry Shortcakes

NOTHING says Spring like the smell of strawberries. Juicy, sweet, sun kissed, warm out of the field deliciousness... They are my favorite fruit. Try this amazing recipe for a simple dessert perfect for entertaining!

Ingredients

• 3 1/2 cups halved strawberries, divided
• 1/3 cup sugar
• 1/3 cup orange juice
• 2 teaspoons vanilla extract
• 1 teaspoon lemon juice
• 1 1/4 cups all-purpose flour
• 3 tablespoons sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 3 tablespoons chilled stick margarine or butter, cut into small pieces
• 1/2 cup low-fat buttermilk
• Cooking spray
• 6 tablespoons frozen reduced-calorie whipped topping, thawed
• Whole strawberries (optional)

Preparation

Combine 1 cup strawberry halves, 1/3 cup sugar, orange juice, vanilla, and lemon juice in a bowl, and mash with a potato masher. Stir in 2 1/2 cups strawberry halves. Cover and chill.

Preheat oven to 425°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring just until moist (dough will be sticky).

Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Pat dough into a 6 x 4-inch rectangle. Cut dough into 6 squares. Place 1 inch apart on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes. Cool on a wire rack.

Split shortcakes in half horizontally using a serrated knife; place each bottom half on a dessert plate. Spoon 1/4 cup strawberry mixture over each bottom half. Top with shortcake tops; spoon 1/4 cup strawberry mixture over each top. Top each serving with 1 tablespoon whipped topping; garnish with whole strawberries.