BBQ Salmon and Fried Green Tomatoes

The farmer's market proved a source of inspiration yet again with green tomatoes. DH and I enjoyed a yummy appetizer of fried green tomatoes with goat cheese and balsamic reduction at 95 Cordova on our babymoon, and I attempted to recreate it.

BBQ Salmon
Salmon filet
1/4 cup brown sugar
1 clove garlic, minced
1 tsp ginger
1 cup low sodium soy sauce
2 tbsp green onion, sliced thin
2 tbsp honey

Whisk ingredients together in a bowl and marinate salmon for two hours, covered in fridge. Wrap in foil and grill to desired temperature.

Fried Green Tomatoes & Goat Cheese
2 green tomatoes, sliced
goat cheese (enough for 1 slice per every 2 tomatoes)
seasoned panko breadcrumbs
olive oil
1 egg, beaten
balsamic vinegar

Use olive oil to coat bottom of skillet and heat. Coat each tomato slice in egg and dip both sides in panko breadcrumbs. Lay in skillet. When one side is golden brown, flip and cook til golden brown on the other. Place slice of goat cheese on one piece of tomato and top with another. Drizzle each stack with balsamic vinegar and serve warm.

Honey Balsamic Chicken

The fun thing about marinades is that you can really just throw together flavors you enjoy and normally, you get a pretty good combination. I also believe that the longer you marinate your chicken, the more flavorful it will become.

1/2 cup honey

1 1/2 cups balsamic vinegar

1/4 cup olive oil

2 cloves garlic, minced

basil & oregano to taste

boneless, skinless chicken breast

Whisk honey, vinegar, olive oil, garlic, basil and oregano together in a medium bowl. Place chicken in marinade, cover with plastic wrap, and refrigerate at least an hour.

Grill to desired temperature.