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Our Global Kitchen: All-American Grill

Grilled Salmon

  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons fine ground coffee
  • 1/2 teaspoon brown sugar
  • 1 teaspoon salt
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon freshly ground black pepper
  • 2 salmon steaks; ¾ inch thick, room temperature

 

1. Mix the first 6 ingredients in a bowl.

2. Rub the mixture into both sides of both steaks. Let sit for 5 minutes.

3. Cook on a lightly oiled grill for 5 minutes on each side, until salmon is opaque and feels firm to the touch.

4. Let it rest for 5 minutes before serving.

Grilled Peach Salad

  • 1 peach cut in 6 pieces
  • 1 Tbsp. melted butter
  • 1 Tbsp. brown sugar
  • ½ tsp. ground cinnamon
  • ¼ head of boston lettuce
  • 1 Tbsp. olive oil
  • 1 tsp balsamic vinegar
  • Salt and pepper to taste

 

1. Mix the brown sugar with the cinnamon.

2. Brush peaches with butter and sprinkle with sugar-cinnamon mixture. Let sit for 2 minutes

3. Place peaches sugar side down on a lightly oiled grill, at medium heat, for 5 minutes;. While they cook, brush other side with butter, sprinkle with sugar and cinnamon.

* If you are using an open flame grill, brush and sprinkle both sides of the peach slices BEFORE you put them on the grill.

4. Flip them and cover; cook 3 more minutes.

5. Wash and dry the lettuce. Dress it with oil, balsamic vinegar, salt and pepper.

6. Serve the peaches over the salad.

American Museum of Natural History

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