Hours of Operation
Mon - Thu 6 am - 9:30 pm
Friday 6 am - 11:00 pm
Saturday 7 am - 11:00 pm
Sunday 8 am - 5:00 pm

Recipes from The CUP

Diane wants to thank Pablo for sending her his recipe for Grilled Salmon. She tried the lemon version below and it was delicious and can’t wait to try it with the lavender. It’s a nice way to keep the house cool and use your grill, but if you don’t have one, it will work in the oven too. Thanks Pablo for sharing, Yum!

Ingredients

• Start with a nice big slab of salmon (Costco piece works nicely)
• fresh cut rosemary 2 long stems
• one lemon
• sea salt
• dried or fresh lavender
• One Jonagold apple
• bergamot olive oil
• two large pieces of foil

Directions

1. Fire up your grill (if gas high setting) make sure that you have it good and hot before adding the salmon.
2. Cut your slab into two pieces.
3. Place each onto a piece of foil that has been drizzled lightly with the bergamot olive oil.
4. Drizzle the tops with the oil lightly.
5. Add freshly ground sea salt, thin sliced lemon about four pieces to one piece of salmon and the other with apple slices 5-6.
6. On the lemon covered slice lay the rosemary stems across you may need to cut them into 4 pieces.
7. On the apple covered piece add the fresh or dried lavender.
8. This step is up to you...I have a blend of my own mixed spices that I would add to one or the other and maybe even both depends on the mood it is up to you.
9. Fold the foil up to each opposite side making a loose tent; make sure that you fold the ends over to make a good seal.
10. Turn the flame down on the grill and place the foiled salmon on, then close the lid.
11. In 7-9 nine minutes depending on the thickness pull them off...if you like it fleshly pink in the middle check the thinner slice at 7 minutes.
12. Once you have pulled the salmon off the grill serve it up or make sure that you open the foil, as it will keep cooking.
    

The Neighborhood Cup

Home | About Us | Staff Bios | Drinks | Food | Art Gallery | Calendar | Events | Site Map