sauce, olive oil and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
Place the salmon skin side down on the hot grill; discard the marinade the fi sh was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fi sh. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salm- on will be slightly raw in the center but don’t worry; it will keep cooking as it sits.
Transfer the fi sh to a fl at plate, skin side down, and spoon the reserved marinade on top. Allow the fi sh to rest for 10 min- utes. Remove the skin and serve warm, at room temperature or chilled. Pairs well with: Riesling, a peachy, honeyed white wine.
PERFECTLY GRILLED STEAK
Courtesy of Bobby Flay All Rights Reserved Ingredients: • 4 1 ¼ to 1 ½ -inch thick boneless rib- eye or New York strip steaks (about 12 ounces each) or fi let mignons (8 to 10 ounces each) trimmed
• 2 tablespoons canola or extra-virgin olive oil
• Kosher salt and freshly ground pepper
Directions: About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
Heat the grill to high. Brush the steaks on both sides with oil and season liber- ally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare, 5 to 7 min- utes for medium or 8 to 10 minutes for medium well.
Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing. Pairs well with: Cab- ernet Sauvignon, a rich, intense red wine.
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