It was orange-on-orange-on-orange!
INGREDIENTS:
- grilled salmon dry rubbed with sea salt, pepper and ground sage
- roasted orange bell pepper & pearl onions, with grilled cukes
- drizzled with ghost pepper ranch dressing, topped with fresh shaved ginger and turmeric root
- La Banderita wraps are a mere 60kcal, and taste pretty good
NOTES:
- baked the salmon in AF, finished on stovetop spiral element (quite handy!)
- a little smoke sauce probably would have helped, there
- wasabi instead of ranch would pair better with the fresh roots
- made an extra effort to keep stuff dry, as everything came out wet at first
- those wraps are primarily made out of resistant wheat & potato flour, and should usually be wetted first to bring out more flavor; nothing much happens to them while toasting, tho
- turmeric powder can be pretty bitter and easy to overuse, but the fresh root version is amazingly mild, earthy and even a bit sweet; I recommend finding ways to use it
- squash was unusually expensive for some reason, but cukes were a reasonable sub, provided one doesn’t over-grill
I can’t really say the cukes were better than zucchini-type squash, just a reasonable substitute. That said, a lot of fruit is pretty good when grilled or air-fried… or at least has that potential.
I’d actually wanted to grill watermelon, not cukes, but they weren’t ripe at the store. They can be quite nice indeed, sprinkled with a little Tajin powder:
https://www.google.com/search?q=grilled+watermelon&udm=2
It’s funny you bring up watermelon. A long time ago, when couchsurfing was still a thing, I hosted someone who grew up on a watermelon farm and shared all kinds of things that could be done with watermelon, including grilling! I don’t remember if they mentioned Tajin, but that is something that I have anyway. I haven’t thought about (or had) grilled watermelon in years. Thanks for the reminder!!