Ep 11. Grilled Salmon and Stuffed Tomatoes

In this episode of Cook's Country, the hosts tackle two delicious summertime staples: grilled salmon and stuffed tomatoes. First up, they share their tips for grilling the perfect salmon fillet, including the importance of proper seasoning and the best way to avoid sticking on the grill. They also demonstrate how to make a flavorful marinade using Dijon mustard, honey, and soy sauce.

Next, it's on to the stuffed tomatoes, which are filled with a mixture of bread crumbs, Parmesan cheese, and herbs. The hosts explain how to choose the ripest tomatoes for this dish and share their secret for preventing the filling from becoming too soggy. They also offer a helpful tip for getting the tomato halves to stand upright on the grill.

Throughout the episode, the hosts provide plenty of helpful cooking hacks and techniques, such as using a pastry brush and a foil-wrapped brick to ensure a perfectly crispy and evenly cooked salmon skin. They also offer advice on how to adjust the cooking time for different sizes of salmon fillets and how to tell when they're done.

In between cooking up these delicious dishes, the hosts take a trip to a local smokehouse to learn about how salmon is traditionally smoked in the Pacific Northwest. They also visit a farmer's market to gather fresh herbs and vegetables for the stuffed tomato recipe.

As always, there are plenty of mouth-watering shots of the finished dishes and plenty of enthusiastic taste tests by the hosts. Whether you're a seasoned grilling pro or a novice cook, there's something to learn and enjoy in this episode of Cook's Country.