Salmon wrap

This is what Jean did with some of the leftover grilled salmon.

INGREDIENTS

Large flour tortilla

Salmon

Avocado

Romaine lettuce

Parmesan cheese

Mixed cheeses (Mexican mix shredded cheese)

Lime juice

Sweet vinegar & olive oil dressing

Grilled Salmon

I'm happy to have my grill back in working order.  We grilled burgers and turkey dogs last week, and I'm planning to do lemon grilled chicken breasts for tonight.  Last night I grilled wild salmon.  I used this recipe from All Recipes http://allrecipes.com/recipe/grilled-salmon-3/.  I want to get Ian's father's recipe and possibly modify it so I can eat it too - it involves a teriyaki marinade, I think, and I might be able to substitute coconut aminos to get the soy out.  Anyway, this one was pretty good.  Took longer to cook than the recipe said - I think because the filets were so thick.  Forgot to take a picture last night, so these are the leftovers.

INGREDIENTS

2-3 pounds salmon filets

1/2 cup extra virgin olive oil

1/4 cup lemon juice 

3-4 garlic cloves, minced

3-4 scallions, sliced

1 tsp thyme

1 tsp Rosemary

1/2 tsp salt

1/8 tsp pepper

1/8 tsp garlic powder

COOKING INSTRUCTIONS

Whisk together all ingredients except salmon.  Set aside 1/4 cup.  Place salmon in shallow pan and pour remaining marinade over it.  Refrigerate for at least 30 minutes.

Fire up grill and set on moderate heat, about 400-500 degrees.  Lightly grease grate, if needed.

Place marinated salmon on grill, skin side down.  Throw away the used marinade.  Cook 15-40 minutes, marinating several times with the set aside marinade.  Cook until it flakes easily with a fork but is still nice and moist.

Chocolate Chip Cookies (Dairy- and Soy-free)

Jean is home for the summer, and she loves chocolate chip cookies.  So I decided to make some I can eat, too.

INGREDIENTS

1 cup Earth Balance soy-free buttery spread

1/3 cup brown sugar

1/3 cup sugar

1/4 cup almond milk

1 tsp vanilla 

2-1/4 cups unbleached all purpose flour

1/2 tsp salt

1 tsp baking soda

1 9-oz pkg Enjoy Life dark chocolate morsels

COOKING INSTRUCTIONS

Using a hand-held electric mixer, Foley fork, or wooden spoon, cream together buttery spread and sugars.  Blend until fluffy. Slowly add almond milk and vanilla and mix until smooth and fluffy.  In a separate bowl, mix together dry ingredients.  Gradually add dry ingredients to batter, stirring until blended after each addition.  Fold in dark chocolate morsels.

Preheat oven to 375 degrees F.  Drop batter from teaspoon onto greased or parchment paper lined cookie sheets.  Bake at 375 degrees for 8-10 minutes.  Cool on wire rack.  Makes 70-75 cookies.