ROUSES_Summer2022_Magazine.indd

HOW TO PREP: Put tahini, lemon juice, cayenne and garlic in a small mixing bowl, and whisk until smooth. Whisk in olive oil, yogurt and salt. Stir, taste and adjust salt and lemon as needed.

Place the salmon in a shallow glass or plastic dish. Pour the marinade over the salmon. Cover and refrigerate at least 30 minutes but no longer than 1 hour. Heat coals or a gas grill to medium. Once hot, lightly oil the grate of the grill. Remove salmon from the marinade; reserve marinade. Place salmon, skin side down, on grill. Cover and grill over medium heat, basting 2 or 3 times with marinade, until salmon is cooked through, and an instant-read thermometer inserted into the thickest portion reads 120°F, about 12 minutes. Let the salmon rest for a few minutes before serving to allow for some carryover cooking. Season with salt and pepper and serve hot, garnished with lemon slices and chopped parsley.

Set onion slices carefully on grill. Start pep pers skin-side up. Bell peppers and onions should take 4 to 5 minutes per side. As they are done, remove to a serving platter. Grill zucchini, yellow squash and eggplant for about 3 to 4 minutes per side. As they are done, remove to the serving platter. Drizzle tahini sauce over the vegetables. Serve warm or at room temperature. Tahini, also called tahina, is a ground sesame butter or paste that can mixed with other ingredients to make savory sauces. It adds creaminess and a nuttiness to hummus and other Middle Eastern and Mediterranean cuisine. WHAT YOU WILL NEED: ¼ cup tahini, well stirred 3 tablespoons lemon juice Pinch of ground cayenne 2 garlic cloves, grated or pounded to a paste 2 tablespoons extra-virgin olive oil 1 cup plain yogurt (not Greek-style yogurt) Pinch of kosher salt TAHINI DRESSING Makes about 11/2 cups

GRILLED SALMON Makes 6 servings

WHAT YOU WILL NEED: 4 center-cut, skin-on salmon fillets, about 6 to 8 ounces each Olive oil 1 tablespoon butter, melted

1 tablespoon olive oil 1 tablespoon honey 1 tablespoon soy sauce 1 tablespoon packed brown sugar 1 garlic clove, finely chopped Kosher salt, to taste Freshly ground black pepper, to taste Fresh lemon slices, to serve Freshly chopped parsley, to serve

HOW TO PREP: In small bowl, whisk together the melted butter, olive oil, honey, soy sauce, brown sugar and garlic to make the marinade.

26 ROUSES SUMMER 2022