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Keep cool…the heat is on!

Posted: Friday, Jul. 13, 2012

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Chef Troy Gagliardo

"Chef Troy" Gagliardo hosts a weekly cooking segment called "Troy's Everyday Eats" live every Tuesday on WCCB News Rising from 7 to 9 a.m. He has made over 300 appearances on the show showcasing over 1000 of his unique original recipes. He was also voted one of the Top Five best chefs in Charlotte in 2013. Troy has penned a cookbook called Pseudo Southern, which has been endorsed by celebrity chef and best selling author Fabio Viviani. His business Motown Spice Provisions supplies some of the top restaurants and country clubs in the greater Charlotte area for the past 10 years. He is a self-taught chef who learned early on the importance of family and food, and the connection between both, from his parents and grandparents. Contact him at troygagliardo@gmail.com. Visit www.cheftroy.net, and follow Troy on Facebook, Twitter, Instagram, and Pinterest.

With temperatures already soaring over 100 degrees this summer, everyone is finding ways to try and stay cool. A big, hot, heavy meal is the last thing that we want to consume at anytime during the sweltering heat.

Although grilling outside can be a little uncomfortable, it is a great way to keep your kitchen cool. Grill something that takes little time to cook, such as steaks, chicken and fish to limit your time out at the grill. Keep portions small and accompany your quick-grilled proteins with cool, refreshing condiments and side dishes.

This grilled salmon recipe is one of my absolute favorites to eat and to serve to guests on a hot summer day. The slightly-sweet tang of pomegranate molasses combined with the acidity of orange juice and spicy hot splash of chipotle puree coats this salmon perfectly. The mango salsa tops it with perfect freshness and sends the salmon off to another dimension.

Give this a try rain, sleet or shine; you are sure to make it a cool, refreshing and clean tasting part of your summer for years to come.

Grilled Salmon with Pomegranate Chipotle Glaze and Mango Salsa


• 4-4/6 ounce salmon filets, skin off
• Canola oil, to drizzle
• Kosher salt, to taste
• Black pepper, to taste
• 3 tablespoons pomegranate molasses
• 1/2 each, orange, juice of
• 1 teaspoon chipotle puree, canned chipotle peppers in adobo, puree in blender


• 1 each, roma tomato, cored, deseeded and fine dice
• 1 cup mango, peeled, cored and fine dice
• 1 each, serrano/jalapeno pepper, stem removed, deseeded and fine diced
• 1 each, green onion, green top sliced thin
• 1 tablespoon cilantro, chopped
• 1 each, lime, juice of about ½
• Kosher salt, to taste
• Cayenne pepper, to taste


1. Combine tomato, mango, serrano/jalapeno, onion, cilantro, lime juice.

2. Season with salt/pepper and set aside.

3. Preheat grill to medium high heat for direct and indirect heat grilling.

4. Brush salmon with oil and season with salt/pepper.

5. For glaze, whisk together pomegranate molasses, orange juice and chipotle puree until well combined.

6. Place salmon on direct heat side of grill, flesh side down.

7. Grill for 2-3 minutes or until fish releases it’s self from the grill grates.

8. Flip and place on top rack over indirect heat side and brush with glaze and close lid.

9. Brush with glaze every minute or so until cooked to desired temperature, about another 5-7 minutes.

10. Remove from grill. Place on individual plates or on a serving platter.

11. Top with salsa and serve.

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