Today's Paper Latest Coronavirus Tokyo Olympics The Article Core Values iPad Weather Story ideas Archive Puzzles Obits Newsletters
ADVERTISEMENT

IDEA ALLEY: Gazpacho, salmon, pineapple dinner

by Kelly Brant | July 21, 2021 at 1:52 a.m.
(Illustration by Kelly Brant)

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

This week's trio of recipes would make an excellent summer supper served together.

Keep the kitchen cool and start things off with Debbie Hall-Hankins' Gazpacho.

Gazpacho

  • 1 (10 ¾-ounce) can tomato soup
  • 1 ½ cups tomato juice
  • ½ to 1 cup chopped cucumber
  • ½ to 1 cup chopped green bell pepper
  • ½ chopped onion
  • 2 cups chopped fresh tomato
  • 2 tablespoons olive oil
  • 2 tablespoons wine vinegar
  • 1 tablespoon Italian dressing
  • 1 tablespoon lemon juice
  • 1 clove garlic or garlic powder, to taste
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon hot sauce
  • 1/8 teaspoon garlic salt
  • Dash of Worcestershire sauce

Combine all ingredients plus 1 ¼ cups water and mix well. Chill before serving.

■ ■ ■

Fire up the grill for salmon and pineapple, both from Sally Goss.

Grilled Salmon

  • 1 tablespoon lemon juice
  • ½ teaspoon garlic powder
  • ¼ cup soy sauce
  • 3 tablespoons brown sugar
  • 1 teaspoon sesame oil
  • ¼ cup vegetable oil
  • 1 ½ pound salmon filets

In a small bowl, combine lemon juice, garlic powder, soy sauce, brown sugar, sesame oil, vegetable oil and ¼ cup water and mix well. Place salmon in a shallow dish or zip-top plastic bag. Add marinade and marinate for 1 to 8 hours.

Prepare grill for medium-high heat.

Place salmon, skin side down, on grate and cook for 6 minutes. Turn and continue cooking 6 minutes more or until salmon reaches 145 degrees or your desired degree of doneness.

Grilled Pineapple

  • 1 fresh pineapple
  • 2 tablespoons olive oil
  • 2 tablespoons brown sugar
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt

Peel and cut pineapple into ½-inch thick discs.

In a bowl, combine oil, sugar and ginger. Add sliced pineapple and toss well to coat. Let marinate at least 30 minutes to 24 hours.

Prepare grill for medium-high heat.

Remove pineapple from marinade and sprinkle with salt. Grill pineapple slices for 3 to 4 minutes per side or until sugar caramelizes.

■ ■ ■

Alley Kats, we've reached the end of the stash of recipe submissions. Unless more recipes, questions and requests arrive this week, the column will go back on hiatus.

Email recipe contributions, requests and culinary questions to: kbrant@adgnewsroom.com

ADVERTISEMENT

Sponsor Content

ADVERTISEMENT
ADVERTISEMENT