Grilled Salmon & Chicken

Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the noodles and cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the sautéed aromatics; stir to combine.

Place a large piece of foil on a work surface. Pat the fish dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and the weeknight hero spice blend. Transfer to one side of the foil. Fold the foil in half over the seasoned fish. Fold the three open edges inwards to completely seal the packet. Grill 8 to 10 minutes, or until the fish is cooked through.* Remove from the grill and carefully open the foil packet.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Meanwhile, pat the chicken dry with paper towels. Drizzle with olive oil and season on both sides with salt, pepper, and enough of the smoky spice blend to coat. Grill 7 to 8 minutes per side, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Wash and dry the fresh produce for bulk cooking. Cut off and discard any stem ends from the green beans. Halve the tomatoes; place in a large bowl. Season with salt and pepper. Remove any husks and silks from the corn. Quarter the zucchini lengthwise. Peel the onion; cut into 1/2-inch rounds, keeping the layers intact. Cut off and discard the stems of the peppers; remove the cores. Cut off and discard the root ends of the scallions, keeping them whole.

Place a large piece of foil on a work surface. Place the green beans on one side of the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Top with 2 tablespoons of water. Fold the foil in half over the green beans. Fold the three open edges inwards to completely seal the packet. Grill 4 to 5 minutes, or until the green beans are tender and the water has cooked off. Remove from the grill and carefully open the foil packet. Transfer to the bowl of seasoned tomatoes; stir to combine.

Place the corn cobs, quartered zucchini, onion rounds, prepared peppers, and prepared scallions in a large bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Grill the seasoned corn, turning occasionally, 9 to 10 minutes, or until charred and tender. Grill the seasoned zucchini 3 to 5 minutes per side, or until charred and softened. Grill the seasoned onion rounds 3 to 4 minutes per side, or until charred and softened. Grill the seasoned peppers and scallions, turning occasionally, 5 to 7 minutes, or until charred and softened. Transfer to a cutting board.

Cut the grilled corn kernels off the cobs. Thinly slice the grilled scallions. Transfer the corn kernels and sliced scallions to the bowl of grilled green beans and tomatoes. Add the pesto; stir to combine. Taste, then season with salt and pepper if desired. Medium dice the grilled zucchini. Roughly chop the grilled onion. Thinly slice the grilled peppers. Transfer the diced zucchini, chopped onion, and sliced peppers to the pot of dressed noodles; add the sesame oil. Stir to combine. Taste, then season with salt and pepper if desired.

Combine the ranch dressing, guacamole, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Wash and dry the lime; halve crosswise. Combine the honey (kneading the packet before opening), the juice of 1 lime half (you will have extra), and as much of the sambal oelek as you’d like. Season with salt and pepper.

Combine the yogurt and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

Combine the miso paste, soy glaze, and vinegar.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables

• 1 grilled fish fillet

Transfer the avocado-ranch sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished noodles

• 1 grilled fish fillet

Transfer the citrus-sambal sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables

• 1 sliced chicken breast

Transfer the creamy Calabrian sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished noodles

• 1 sliced chicken breast

Transfer the soy-miso sauce to 2 small containers.

Heat the finished fish and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the avocado-ranch sauce and almonds.

Roughly chop the peanuts. Heat the finished fish and noodles in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the citrus-sambal sauce, chopped peanuts, and furikake. 

Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy Calabrian sauce and crispy onions.

Roughly chop the cashews. Heat the finished chicken and noodles in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the soy-miso sauce, chopped cashews, and sesame seeds.