Grilled “Smoked” Salmon With Everything Bagel Quinoa Crunch Serves: 4 Active time: 15 minutes Total time: 2 hours 25 minutes 1/2 cup sugar 1/4 cup kosher salt 4 6-ounce skin-on salmon fillets 1 tablespoon golden quinoa 1 teaspoon roasted sesame seeds 1 teaspoon poppy seeds 1 teaspoon dried minced onion or shallot 1/4 teaspoon flaky sea salt 2 ripe large tomatoes, sliced 1/2 red onion, very thinly sliced 1 tablespoon capers, rinsed and drained 4 tablespoons crème fraîche 1. Mix sugar and kosher salt in a small bowl. Sprinkle a thin, even layer of the mixture in a baking dish that will hold the salmon snugly in a single layer. Place salmon on top of salt and sugar and cover it with the remaining mixture. Cover dish tightly with plastic wrap and refrigerate to cure for at least 2 hours and up to overnight. (The longer the fish cures, the more it will resemble smoked salmon.) 2. Place quinoa in a small saucepan over medium heat. Cook, shaking pan often, until seeds smell nutty and pop, about 3 minutes. Transfer to a small bowl and let cool completely. Stir in sesame seeds, poppy seeds, dried onion, and sea salt. 3. Preheat a grill to medium high. Remove salmon from the cure, gently rinse fillets with water, and pat dry. Place on grill skin side down, cover grill, and cook until a metal cake tester or a knife inserted into the thickest part of salmon feels warm, 5 to 7 minutes. Slide a metal spatula between each fillet and its skin to lift salmon off grill (the flesh should slide right off the skin) and transfer to a serving platter. Scrape skin off grill and discard. 4. Arrange tomatoes, onion, and capers around salmon, sprinkle with the quinoa crunch, and serve with crème fraîche immediately. Nutrition facts per * serving: 362 calories, 17 g fat (5.3 g saturated), 14 g carbs, 35 g protein, 2 g fiber, 1,118 mg sodium Make it boozy This light, simple, and refreshing cocktail turns brunch into a bash. Grilled French Toast With Gingered Plum Compote Serves: 4 Active time: 15 minutes Total time: 20 minutes 3 ripe plums, chopped into 1/2-inch pieces 1 large ripe yellow heirloom tomato, cut in 1-inch pieces 1 tablespoon finely chopped candied ginger, plus slivers for garnish 1. Preheat a grill to medium. Place plums and tomato on a large piece of foil; scatter with chopped candied ginger and drizzle with 2 tablespoons maple syrup. Fold the foil to make a packet and crimp to seal. 2. In a shallow dish, whisk together egg, milk, vanilla extract, a pinch of salt, and remaining 1 teaspoon maple syrup. Dip both sides of each bread half in the mixture and place on grill, along with the foil packet. Grill bread for 2 minutes per side or until grill marks appear. Grill packet for 4 to 5 minutes or until fruit is warm and slightly softened. 3. Transfer grilled bread to four plates. Carefully open the packet and spoon plums, tomato, and juices over French toast. Garnish with slivered candied ginger. Serve each with a dollop of yogurt and, if desired, more maple syrup. Nutrition facts per * serving: 305 calories, 2 g fat (0.9 g saturated), 59 g carbs, 10 g protein, 7 g fiber, 520 mg sodium Food styling by Jamie Kimm; prop styling by Sarah Cave/EH Management 2 tablespoons plus 1 teaspoon maple syrup, plus more for serving (optional) 1 large egg 1/4 cup whole milk 1 teaspoon vanilla extract Salt 4 1-inch-thick slices whole-grain sourdough bread, halved Photo Credits TK Here 4 tablespoons low-fat plain Greek yogurt 54 <strong>OCTOBER</strong> <strong>2016</strong> <strong>SHAPE</strong>.COM
YOUR <strong>SHAPE</strong>-OVER PLAN Photographs by CHRIS FANNINGbody shop Get & lean strong That’s the fastest way to gain gorgeous definition, conquer any workout, and amp your confidence. Lose fat and tighten up with these kettlebell moves and musclefriendly foods. <strong>SHAPE</strong>.COM <strong>OCTOBER</strong> <strong>2016</strong> 55
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