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Talk Takeaway: Cooking with Guy Fieri

Posted on May 17, 2013 10:45am

Chef Guy Fieri returns to "The Talk" to share a few of his rockin' recipes.  He cooks up grilled salmon gyros with a delicious cucumber dill sauce as the main dish.  He also prepares an edamame and caramelized onion salad as a tasty side dish, and a briar patch Mojito to go with the meal.  Guy is the host of multiple shows on Food Network, including "Diners, Drive-ins and Dives," "Guy's Big Bite" and "Rachael vs. Guy Celebrity Cook-Off."


Grilled Salmon Gyros

Serves 6
 

Marinade Ingredients

1 teaspoon chopped oregano leaves

1 1/2 teaspoons garlic paste (1 large clove with pinch kosher salt, mashed into paste)

1/2 teaspoon freshly cracked black pepper

1 1/2 tablespoons grapeseed oil

1/4 teaspoon hot pepper flakes

1/2 teaspoon grated lemon zest

2 tablespoons freshly squeezed lemon juice

4 (6-ounce) fresh skinless salmon fillets, (wild preferred)

1 pound pizza dough, portioned into 4 balls

Flour for working dough

Tomatoes and Onions, recipe follows

Cucumber Dill Sauce, recipe follows

1 cup shredded iceberg lettuce, optional
 

Directions

Combine all of the marinade ingredients in a resealable plastic bag. Add the salmon, seal the bag and refrigerate for at least 30 minutes, or up to 1 hour. 

Preheat the grill if using outdoors, or preheat indoor stovetop grill pan over medium-low heat. Remove salmon from the marinade and grill until cooked through, about 3 to 4 minutes per side. Remove from the grill to a plate and keep warm.

Heat and lightly grease a cast iron griddle.  Flatten portions of pizza dough into flat circles and place on griddle.  Cook for 1-2 minutes per side turning frequently until cooked and warmed through.  Remove and keep warm.

To serve, top flatbreads with salmon, and slather with the tomato mixture and the cucumber dill sauce. Add iceberg lettuce, if desired, and serve.

 

Tomatoes and Onions Topping
 

Ingredients

3 cups seeded and diced tomatoes

3/4 cup quartered and thinly sliced red onion

1 teaspoon garlic paste (1 large clove with pinch kosher salt, mashed into paste)

1 teaspoon white balsamic vinegar

1/2 teaspoon grated lemon zest

2 tablespoons fresh lemon juice

1 teaspoon chopped oregano leaves

1/2 teaspoon freshly cracked black pepper

1/2 teaspoon kosher salt

1 1/2 tablespoons grapeseed oil
 

Directions

Combine all of the ingredients in a large bowl and set aside until ready to assemble the gyros.


Cucumber Dill Sauce
 

Ingredients

1 cup Greek yogurt

1 1/2 cups peeled, seeded, finely diced English cucumber

1 1/2 tablespoons chopped fresh dill

1 1/2 tablespoons minced garlic

1 teaspoon grated lemon zest

1 tablespoon fresh lemon juice

1/2 teaspoon freshly cracked black pepper

1/2 teaspoon kosher salt

Directions

Combine all of the ingredients in a small bowl. Cover and refrigerate until ready to serve, at least 30 minutes, or up to 12 hours.


Edamame & Caramelized Onion Salad

Serves 4
 

Caramelized Onions Ingredients

2 tablespoons butter

1 small onion, diced

Kosher salt and freshly cracked black pepper
 

Dressing Ingredients

10 ounces Greek yogurt, drained

3 tablespoons finely chopped fresh cilantro

1 tablespoon lime juice

2 teaspoons minced shallot

1 teaspoon agave nectar

Kosher salt and freshly cracked black pepper


Salad Ingredients

1 pound shelled and frozen edamame, thawed

1 cup snow peas, cleaned and finely julienned

2 cups cherry tomatoes, quartered

Kosher salt and freshly cracked black pepper


Directions

For the caramelized onions: In a medium pot, add the butter and set over medium-high heat. Add the onions and sprinkle with salt, stirring once to coat, and reduce the heat to medium-low. Allow to slowly caramelize, until dark golden brown and the edges are crisped, 12 to 15 minutes, stirring only a few times during the process. Season and remove from the heat. Set aside.

For the dressing: Mix the yogurt with the cilantro, lime juice, shallots and agave nectar. Season with salt and pepper. Refrigerate until ready for use.

For the salad: Combine the edamame, snow peas and tomatoes in a large mixing bowl. Add the dressing and the caramelized onions and toss thoroughly coat. Season with salt and pepper.


Briar Patch Mojito
Yields 6 cocktails
 

Ingredients

1½ ounce simple syrup

10-15 torn fresh mint leaves

6 slices lime

3 small sprig fresh thyme, leaves finely chopped

12 blackberries

4½ ounces Bacardi Limon
 

Directions

Muddle sugar syrup, mint, lime, thyme leaves, and blackberry in the bottom of a large pitcher with a large wooden spoon. Add ice to pitcher.  Measure in the Bacardi Limon. Stir well, about 20 seconds. Add club soda to finish.

 

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