3 Healthy and Delicious Grilling Recipes

The summer is officially here. If you haven't already, it's time to uncover your grill, wipe off the cobwebs and get grilling! For those who consider themselves grilling newbies, here are a few delicious (and easy) recipes:

Grilled Spicy Salmon and Vegetables (Serves 4)

Ingredients:

1 pound fillet of wild Alaskan salmon, cut into four portions
1/2 tsp. cumin
1/2 tsp. smoked paprika
1/4 tsp. cinnamon
1/2 tsp. turmeric
1/8 tsp. cayenne pepper
pinch sea salt
1 zucchini, cut lengthwise into 3 slices
1 yellow bell pepper
1 sweet yellow onion, peeled and sliced into 1/2-inch thick rings
1 bag organic baby arugula
zest of 1 lemon
juice of 1 lemon
1 Tbsp. olive oil
4 Tbsp. harissa paste (can be found at large markets and specialty stores)
1/4 cup chopped almonds

Directions:
1. Heat up the grill for 15 minutes.
2. Place the salmon pieces on a plate. Rub with a little oil. In a bowl, combine the spices and a pinch of sea salt. Sprinkle half of the seasoning mixture onto the fish.
3. Place the vegetables on a plate and rub with a little oil. Sprinkle the remaining spice mixture onto the vegetables.
4. Place the vegetables and fish (skin-side down) onto the grill. Flip the vegetables after 4 minutes of cooking and cook an additional 4 to 5 minutes. Allow the fish to cook for 8 minutes and then remove to a clean plate to rest. Remove the vegetables and let cool for 5 minutes and then chop into medium-sized pieces.
5. Toss the baby arugula with some olive oil, lemon zest and lemon juice. Arrange on a platter. Top with vegetables and salmon filets. Spoon 1 tablespoon of harissa on top of each salmon fillet. Top with chopped almonds.
 
Chicken and Portabella Mushroom Burgers (Serves 4)

Ingredients:

1 pound ground chicken thighs (skinless)
2 Tbsp. minced shallot
1 clove garlic, minced
1 zucchini, shredded
8 portabella mushrooms, stems and gills removed
1/2 tsp. sea salt
1 tsp. ground black pepper
4 Tbsp. balsamic glaze

Directions:
1. Preheat the grill. In a large bowl, combine the ground chicken, shallot, garlic, zucchini, salt and pepper. Mix together with your hands and divide into four portions. Shape each portion into a ball and flatten into a disc.

2. Place the mushrooms on the grill and cook for 6 minutes per side, until softened. Remove and let cool.

3. Rub a teaspoon of grape seed oil onto each burger patty and then place on the grill over medium heat. Cook about 4 minutes and then flip; cook an additional 4 minutes. Remove to a plate.

4. To assemble the burgers, place one mushroom on a plate and top with one burger patty, 1 tablespoon of balsamic glaze and the other mushroom. Repeat with remaining burgers and mushrooms.

Grilled Peaches, Nectarines and Pineapple (Serve 4)

Note: This recipe works well fruit that's a little unripe.

Ingredients:
3 peaches, halved and pitted
3 nectarines, halved and pitted
1 pineapple, peeled and sliced into 1/2-inch thick rings
1 Tbsp. grape seed oil

Directions:
1. Preheat the grill. Lightly oil the fruit and then place it on the grill. Cook for 3 minutes per side and then remove to a plate. Serve.