Mesquite Grilled Cape Cod & Chili Crusted Salmon over Baby Spinach with lime, tomato, Sunflower seeds, Alphalfa Sprouts and Red Onion This is the recipe that we talked about on the radio a few weeks ago... While camping in the Catskills we brought food to cook, but forgot to bring spices - even basic salt and pepper, which forced me to get creative with my outdoor cooking. INGREDIENTS: 1 medium size foil pan margarine, as needed 1 cup + 2 Tbsp Chili sauce 2 cups Cape Cod Dark Russet Potato Chips 2 large fillets of Salmon 1 bag Baby Spinach 1/4 cup Alphalfa sprouts 1/2 red onion, sliced 1 Roma tomato, diced or sliced 1 fresh lime 1 Tbsp. Sunflower seeds, shelled

METHOD: Using a sharp knife with a pointed tip, place the foil pan over a kitchen towel and pierce the bottom of the pan to make several small slits. Using plastic wrap or your fingers, spread margarine over the botom the pan to grease it. Next rub a half of cup of Chili sauce over each salmon fillet (reserve the 2 tablespoons of Chili sauce for salad dressing). Crumble the Cape Cod potato chips with your hands and distribute them evenly over each salmon fillet dressed with Chili sauce. Press the crumbled chips to adhere to the flesh side of the salmon fillets. Place each salmon fillet flesh side down and side-by-side in the foil pan. Side Note: We also cooked hamburgers and Bratwurst over the open fire pit on the cooking grate. We started the burgers and bratwurst first because they take longer to cook than fish.

(Back to the Outdoor Salmon cooking recipe) Place the pan with the salmon over an outdoor fire that has a very low flame. Add mesquite dry or wet wood chips to the fire (wet wood chips will burn longer, especially if soaked overnight). Allow the salmon fillets to cook for about 20 to 25 minutes over the fire ( less if you like your salmon closer to rare). Using pot holders or tongs/spatula, remove the pan of cooked salmon fillets from the fire and let rest on a metal cookie sheet, empty beer box, etc. for 10 minutes. Meanwhile, if not already packaged for immediate use, place the baby spinach in a bowl. Add 1 tablespoon of the reserved Chili sauce. Cut the lime in half and squeeze the juice of a lime half over the spinach, add the, tomatoes Alphalfa sprouts and onion and toss with tongs or clean hands. Divide the tossed baby spinach salad between 2 to 4 plates. Safety tip: Cook meat to internal temperature of 160 degrees F. Cook fish to 140 degrees F. Do not cross contaminate raw foods and utensils used to handle raw foods with ready to eat or cooked foods. Wash hands and/or use hand sanitizer before cooking and before handling ready-to-eat/cooked foods. Using a spatula, turn a cooked salmon fillet over in the pan so the flesh side is facing you. Divide the salmon fillet into 2 or 3 portions with the spatula. Pull the salmon away from the skin and place a portion on top of each salad plate. One the salmon has been plated on top of the salad. Take the other half of lim and squeeze it over each plate of salmon resting on the salad. Evenly drizzle the remaining tablespoon of Chili sauce over each salmon plated and garnish each portion with one (1) Cape Cod potato chip and a sprinkle of sunflower seeds. Eat and enjoy with a cold beer or wine: Pinot Grigio Tinazzi Gavi di Gavi or Tinazzi Prosecco.