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June 2, 2010

6 Easy Outdoor Dinner Recipes

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ENTRÉES
Spice-Rubbed Lamb Pops

  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 1 1/4 pounds boneless lamb (top round), trimmed of all visible fat and cut into 1/2 x 2 1/2-inch strips
  • 12 skewers, soaked in water for 20 minutes if wood

1. Preheat the grill or a grill pan.

2. In a small bowl, combine the cumin, coriander, cinnamon, pepper, and salt. In a large bowl, sprinkle the spice mixture over the lamb strips and toss to coat evenly.

3. Thread 1 piece of lamb onto each skewer and grill over medium-high heat for 4 to 5 minutes, turning once.

Poached Salmon with Lemon-Mint Tzatziki

  • 2 cups dry white wine
  • 4 cups water
  • 2 bay leaves
  • 2 sprigs fresh flat-leaf parsley
  • 2 lemons, thinly sliced
  • One 2-pound skin-on salmon fillet, any pin bones removed
  • 1 scallion (green part only), thinly sliced
  • Lemon-Mint Tzatziki (see recipe below)

1. Put the wine, water, bay leaves, parsley, and one of the sliced lemons in a large skillet and bring to a simmer. Add the salmon, skin side down. Add more water, if necessary, to cover the salmon. Cover the skillet and simmer over low heat until the fish is just cooked through, about 10 minutes per inch thickness. With two large spatulas, transfer the fish to a plate, cover it, and chill it completely in the refrigerator, about 3 hours.

2. Once cooled, remove the skin from the salmon by uncovering the fish, placing a clean plate or baking sheet on top of it, and flipping the plate over so the fish lands on the plate or baking sheet skin side up. Peel the skin from the fillet and scrape away any brown flesh. Flip the fish again right side up onto a serving plate. Garnish with the scallion greens and the remaining lemon slices. Serve with the tzatziki on the side.


Lemon-Mint Tzatziki

  • 1 cup plain nonfat yogurt or 3/4 cup plain Greek-style nonfat yogurt
  • 1/2 large English cucumber, seeded
  • 1 teaspoon olive oil
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon finely grated lemon zest
  • 1/2 teaspoon minced garlic
  • 1 tablespoon finely chopped fresh mint
  • Salt and freshly ground black pepper to taste

1. If using regular yogurt, spoon it into a strainer lined with paper towels set over a bowl and let drain and thicken for 30 minutes. Coarsely grate the cucumber. Drain it well in another strainer, for a minute or two, pressing out the liquid.

2. In a medium bowl, stir together the drained or Greek-style yogurt, the grated cucumber, oil, lemon juice and zest, garlic, and mint. Season with salt and pepper. This sauce will keep for 3 days in an airtight container in the refrigerator; stir well before serving.


For satiating side dishes, go to the next page.


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