Sunnys Grilled To Chill Salad Recipes

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SUNNY'S BBQ SALMON AND EASY SALAD



Sunny's BBQ Salmon and Easy Salad image

Provided by Sunny Anderson

Categories     main-dish

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 16

1 side of salmon (2 to 2 1/2 pounds)
1 tablespoon mesquite liquid smoke
Kosher salt
3 tablespoons olive oil
1/4 cup plus 1 tablespoon sugar
1/4 cup sweet paprika
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon red chile flakes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
One 8-ounce container spring mix lettuce
1/4 cup thinly sliced red onion
1 teaspoon fresh lemon juice
Kosher salt and freshly ground black pepper
2 tablespoons olive oil

Steps:

  • For the salmon: Pat the salmon dry. Place the salmon skin-side down on a piece of nonstick aluminum foil on a baking sheet or a cedar plank that was soaked in water for 1 to 2 hours. In a zigzag motion, drizzle the liquid smoke over the flesh of the salmon and brush it in; let rest 5 minutes. Season the salmon with salt.
  • For the rub: In a medium bowl, stir together the sugar, paprika, onion powder, garlic powder, chile flakes, salt and pepper. Gently pour the seasoning blend over the entire top of the salmon, patting it into the flesh evenly. Let rest at room temperature for 1 hour.
  • Preheat the oven or a grill to 300 degrees F.
  • Drizzle the olive oil over the salmon. Place the salmon on the foil directly onto the grill or in the oven (or the salmon on the plank). Cook until medium rare, 20 to 25 minutes, depending on the size.
  • For the easy salad: In a large bowl, toss the lettuce, onion and lemon juice. Sprinkle lightly with salt and a few grinds of black pepper. Rest for a few minutes, then drizzle over the olive oil and toss again.
  • Remove the salmon from the skin and flake over the salad.

SUNNY'S GRILLED CHICKEN AND KALE SALAD WITH SUNNY'S CREAMY "EQUAL-PARTS" HARISSA SALAD DRESSING



Sunny's Grilled Chicken and Kale Salad with Sunny's Creamy

Provided by Sunny Anderson

Categories     main-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 11

1/4 cup harissa paste
1/4 cup mayonnaise
1/4 cup buttermilk
1/4 cup packed chopped fresh cilantro
1/4 cup chopped scallion, white and green parts (2 to 3 scallions)
Freshly ground black pepper
One 8-ounce container kale salad mix with red cabbage and carrots
2 grilled chicken breasts, chopped, or 2 cups shredded rotisserie chicken
2 handfuls seedless red grapes, halved
2 handfuls strawberries, hulled and quartered
2 handfuls multi-colored (red and yellow) cherry tomatoes, halved

Steps:

  • For the dressing: In a large bowl, whisk together the harissa paste, mayonnaise, buttermilk, cilantro, scallions and a few grinds of black pepper.
  • For the salad: In the same large bowl, add the kale salad mix, chicken, grapes, strawberries and tomatoes. Use 2 serving spoons or tongs to toss and coat everything with the dressing on the bottom. Serve, but this is a salad that actually will hold 3 to 4 days in the refrigerator without the kale wilting!

SUNNY'S GRILLED TO CHILL SALAD



Sunny's Grilled to Chill Salad image

Provided by Sunny Anderson

Time 40m

Yield 4 servings

Number Of Ingredients 15

2 carrots, peeled
4 ears fresh corn, shucked
4 pineapple rings
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
3 scallions, finely chopped
2 stalks celery, diced
2 seedless cucumbers, diced
1 tablespoon pineapple juice (from the container that held the rings)
1 tablespoon grained Dijon mustard
1 tablespoon apple cider vinegar
1 1/2 teaspoons sugar
1/4 teaspoon liquid smoke
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • For the salad: Prepare the ingredients for the grill. Cut the carrots into halves equal in length. Then cut the smaller tip of the carrot into fourths lengthwise and the larger half into sixths or eighths. The key is making the spears all the about the same size. Line up the prepared carrots, corn and pineapple slices on a tray and drizzle with olive oil. Sprinkle all with a pinch or two of salt and a few grinds of pepper. Flip the pineapple rings and repeat the process for them only. Roll and jiggle the rest to fully coat them.
  • Grill the prepared ingredients. Heat the grill or grill pan to medium-high. Place the carrots, corn, and pineapple rings directly on the grill. Use tongs to tend to the grill. Roll and flip the vegetables until your personal preference for doneness, pulling each off to a tray when done. The carrots are best when charred, caramelized and a bit crispy on the ends, 10 to 12 minutes. Corn is great fresh, so just go for color on all sides, about 8 minutes total. The pineapples are best when slightly charred, but still juicy, about 6 minutes total, flipping once.
  • Combine the salad ingredients. When the grilled goods are all cool enough to handle, chop the carrots, pineapples and trim the kernels off the corn. Add to a bowl along with the scallions, celery and cucumber.
  • For the vinaigrette: In a medium bowl, add the pineapple juice, mustard, apple cider vinegar, sugar and liquid smoke and whisk until combined. Continue to whisk rigorously while slowly pouring the olive oil into the bowl with your other hand, or with the help of a friend, nice to have them in the kitchen! Taste the vinaigrette and season with a pinch of salt and few grinds of black pepper.
  • Dress the salad. Pour the vinaigrette over the bowl then gently toss using tongs. Serve room temperature or chilled.

SUNNY'S EASY GRILLED GARDEN STATE SALAD



Sunny's Easy Grilled Garden State Salad image

Provided by Sunny Anderson

Time 45m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons honey
1 teaspoon liquid smoke
Two 1-inch slices pork roll
2 ears corn
Olive oil, for brushing
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon deli mustard
1 teaspoon chopped fresh cilantro, plus extra for garnish
2 sprigs fresh thyme, leaves stripped and chopped, plus extra for garnish
1 clove garlic, grated on a rasp
Kosher salt and freshly ground black pepper
2 beefsteak tomatoes, seeded and chopped
Chopped fresh cilantro or parsley, for garnish

Steps:

  • For the pork roll and corn: Preheat the grill to 400 degrees F.
  • Mix the honey and liquid smoke in a small bowl. Brush on both sides of the pork roll. Brush the corn on all sides with the olive oil. Place the pork roll slices and corn on the grill above the direct heat, flipping the pork once when a peek beneath reveals grill marks, 3 to 5 minutes total, and rolling the corn occasionally to get some charred kernels, about 10 minutes total. Let cool enough to handle, then chop the pork into cubes small enough to fit on your fork with the other ingredients, like corn and tomato. Cut the kernels of corn off the cobs and discard the cobs. Add the pork and corn kernels to a large bowl.
  • For the dressing: Combine the olive oil, vinegar, mustard, cilantro, thyme, garlic, a pinch of salt and a few grinds of black pepper in a small jar with a lid or in small bowl. Shake or whisk until combined.
  • For the salad: Add the chopped tomatoes to the bowl with the chopped pork roll and corn. Drizzle over the dressing and gently toss. Garnish with additional chopped cilantro and thyme.

SUNNY'S EASY GRILLED LONDON BROIL WITH TOMATO AND FENNEL SALAD



Sunny's Easy Grilled London Broil with Tomato and Fennel Salad image

Provided by Sunny Anderson

Categories     main-dish

Time 2h45m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons chili powder
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
One 2- to 3-pound London broil
Olive oil, for drizzling
2 pints cherry tomatoes, halved
1/2 cup fresh Italian parsley leaves, gently chopped
2 fennel bulbs, sliced thin on a mandoline, fronds chopped
1 clove garlic, grated on a rasp grater
2 tablespoons agave nectar
2 tablespoons red wine vinegar
2 tablespoons olive oil
Kosher salt and freshly ground black pepper

Steps:

  • For the steak: In a small bowl, mix together the chili powder, salt and pepper. Sprinkle it all over the London broil and rub. Wrap tightly with plastic wrap and rest for 2 hours.
  • For the salad: In a large bowl, add the tomatoes, parsley, fennel bulb and fronds and garlic. In a small bowl, whisk together the agave nectar, red wine vinegar, olive oil, a pinch of salt and a few grinds of black pepper. Pour this mixture over the vegetables and toss. Rest at room temperature, tossing halfway through, for about 2 hours.
  • Preheat a grill to high heat and leave one side of the grill off for indirect heat. Unwrap the steak and drizzle it with olive oil. Place the steak over the direct heat of the grill and cook for 5 to 6 minutes. Flip the steak, moving it to the indirect heat side, close the grill and cook until the internal temperature registers 130 degrees F for medium rare. Remove from the grill, cover gently with aluminum foil and rest for 10 minutes.
  • Slice the meat against the grain, top with the tomato salad and serve.

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