Posts Tagged ‘almond’


At a baby shower last weekend, my cousin Paula mentioned this strawberry and fig salmon dish and how it was incredible. Well we’re not to much on fig (not that I wouldn’t try it), but I thought we’d try our own strawberry salmon dish on the grill. Now I know normally you’re supposed to either take off the skin or just not eat it, but this recipe does something to the skin, where it just… I don’t know, I can’t describe it, it just becomes like part of the fish, you can’t even tell you’re eating it. Awesome. Also added pics of the strawberry cobbler I made for dessert too.

Ingredients:

Decent amount of strawberries, I started with 11 and then added about 6 more later on.
Water (2 cups)
Lemon juice (3 shakes)
Basting oil (3-4 second pour, LOL. I used Wegmans)
Agave nectar (3-4 second pour.  You can also use honey)
White vinegar (3 second pour)
Southern Comfort (3 second pour)
Cracked peppercorn
Sea salt (I used Trader Joes Himalayan Pink Salt Crystals)
Olive oil
Cedar wood plank
Sliced almonds

Steps:

Chop up the strawberries and move to a small sauce pan with about 2 cups of water. Turn on high heat and add the lemon juice, vinegar, basting oil, and agave nectar. Once you get it boil, reduce heat to low/med and stir with wooden spoon and every so often, mash the strawberries. As it starts to break down, taste to see if its “strawberry” enough for you. If not, cut up and add more strawberries. If it is to your liking, add the Southern Comfort, stir, and remove from heat.

Season the salmon with the sea salt and cracked pepper. Place in ziplock bag and after the strawberry marinade has cooled some, pour into bag, seal, and refrigerate overnight. Soak your cedar plank overnight in water as well.

Prepare grill for indirect grilling and while the coals are heating, toast the almonds in a small pan with a small dab of butter, and the salt and pepper used above. Toast for no more than 3 minutes, if they start getting brown, remove from the heat as they will cook further when on the grill. Using olive oil, coat the top of the cedar plank and place salmon on top, skin side down. Pour remaining strawberry marinade into a cup to use while grilling if you’d like. Drop toasted almonds on top of salmon and place on grill for indirect grilling. If you want more strawberry marinade, gently pour some on top of the salmon before closing the lid.  Grill for about 20 minutes and check for doneness. Be careful when cutting to check, as the fish will be very tender and flaky due to the overnight marination. I served this over a bed of rice but you can use whatever suits your tastebuds. Enjoy!

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About 3 or 4 months ago we went to Outback and they had this dessert, the strawberry waffle shortcake and it was soooooooooooooooooooo good! I mean I tweeted about it immediately after the first bite. It really didn’t make any sense how good it was. Well Toya and I had a taste for that dessert and so we went to outback for dinner.

Are you guys ready to order?
Ummm, not yet. I do have a question though, you guys still have that strawberry waffle shortcake thingy right?
I’m sorry sir, that was a short time special… I hear it was very good though.
What?!?!?! Why would that be limited time? It was by far the best dessert you guys have! Who do I need to call, corporate offices or something? That was the reason we came tonight
I’ll come back in a few to take your order

Nevermind the fact that she ignored my request for “who do I need to contact about getting this item back on the menu”, (I’m not above doing that as I’ve contacted Cici’s Pizza about some changed menu items that didn’t make any sense on this living planet). I turned to Toya : “Sooo, you ready to go to Longhorn steakhouse then? At least the steaks are better there

Toya declines and says we’re already there so lets eat and I sigh heavily with defeat. I want that dessert. Oh well, I guess I’ll have to make it myself tonight. To show how clueless this experience started I asked 2 different waiters/waitresses what was in the dessert. I received ice cream, strawberries, almonds, and waffles as the first answer (not enough ingredients), and then almond filling, strawberries, waffles, whipped cream, and some chocolate bar shavings as the second answer. Chocolate bar shavings? On a strawberry shortcake? Who does that? Let alone the fact that I’m allergic to chocolate and I definitely would’ve known if chocolate was in it. So… here we go, Toya and I have to do this off a 3 to 4 month one time experience memory.

Turns out after research it did have a cream cheese filling in between the belgian waffle layers and not an ounce of ice cream at all. I didn’t research it till after we made it so below is the recipe that Toya and I came up with and not a true representation of the dish. The only thing that’s missing is the fact we forgot to buy the “strawberry topping”. But in the end, our version was awesome and we liked the ice cream over the cream cheese filling, gives it a great hot/cold contrast sensation.
Enjoy!

Since I don’t have a belgian waffle maker (can you believe it?) we used frozen waffles, any of your favorite brands will work, just don’t toast til you’re ready to serve this dish. You want the waffle hot. You can also make your own waffles, but then we start to get away from this being a quick and easy dessert

1 or 2 waffles or 2 sections of a belgian waffle
1 1/2 tablespoon almond extract
2 scoops of  vanilla bean ice cream
Tub of cool whip, extra creamy
About 3-4 strawberries per serving, sliced
Sliced almonds (don’t really know how to “measure” sliced almonds to sprinkle on top)
Strawberry topping/sauce (again, I didn’t get to use this step this time)

Stir almond extract into cool whip. Toast waffles and either break up into large pieces or lay a waffle into bowl. Place two scoops of ice cream on top. Layer the extra waffle (or pieces) on top of ice cream. Toss in strawberries and then the topping/sauce. Top with almond cool whip and almonds. Serve and enjoy.

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