Grilling with Dad in mind this Father’s Day

George Stevenson at age 4.

George Stevenson, business director of The Monitor, has an abiding love for grilling and a talent for creating interesting recipes. An active griller since childhood as the photo below shows, George contributed a fine recipe for grilled salmon for KTF’s Father’s Day tribute. As he says, enjoy!

Father’s Day fare from George Stevenson 

“I have been grilling for many years.  I grill year round.  I got the “bug” from my father.  My brother also got the bug and opened two BBQ restauants in Santa Barbara several years ago. 

 I love salmon on the grill.  This recipe offers the great taste and texture of salmon with a wonderful blend of “tanginess” provided by the combination of Catalina dressing and orange juice. 

Mr. Stevenson Sr. and son.

Rosemary Barbecued Salmon Fillets 

1/2 cup Kraft Catalina Dressing; 1/ cup Kraft Catalina Dressing; 1/4 cup orange juice; 2 fresh rosemary sprigs; 2 cloves garlic, minced; 4-oz. salmon fillets, one per person 

Directions: Mix dressing, orange juice, rosemary and garlic.  Pour 1/4 cup of the mixture over salmon in a shallow baking dish.  (I use a zip-lock bag.)  Refrigerate for 1 hour.  Also refrigerate remaining marinade for later use. 

 Preheat grill to medium heat. 

Cover grill grate with foil.  ( I make a “dish” by folding all four sides of heavy foil.) 

Remove salmon from marinade and place, skin down, on foil over indirect heat.  Discard marinade.  Cover grill. 

Grill app. 10-15 minutes until salmon flakes easily with fork. Brush or drizzle salmon with remaining marinade during last few minutes of grilling. 



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