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Can't take the heat? Get out of the kitchen!

Posted: Friday, Jul. 13, 2012

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Chef Troy Gagliardo

CChef Troy Gagliardo is a self-taught chef that has parlayed his years of kitchen experience into many other culinary ventures. Including a proprietary spice line, cook books, commercials, food styling, cooking/restaurant columns, endorsements, cooking classes, and live appearances. Troy has been voted as one of the Charlotte’s Top Five Chefs two years in a row by Creative Loafing readers. Chef Troy has appeared in two national commercials with NASCAR legend Dale Earnhardt Jr. and joined him for a media tour day just days before Dale Jr. won his second Daytona 500 to start the 2014 NASCAR season. For the past seven years, Chef Troy has appeared each week on Charlotte's morning show WCCB News Rising, cooking his way through "Troy’s Everyday Eats". Filmed live each week at the WCCB Charlotte studios, Chef Troy teaches his unique style of food with a simple Warren publishing recently signed Chef Troy to publish his new cookbook entitled Pseudo Southern-a playful twist on the art of southern cooking, which has been endorsed by Top Chef Alum and best-selling author Fabio Viviani and also star of “A Chef’s Life” Vivian Howard. Fabio said of Pseudo Southern, "Southern food is my second home. It's as close to my heart like Italy is, and that is why I love Troy's recipes so much. They remind me of the childhood I would have had if I was born in the south”. Vivian had this to say, “Troy’s take on southern food is just left of center, fun, and refreshing. His recipes are approachable that even the most jaded cook will be intrigued to try.” Chef Troy is also a free-lance food writer for the Charlotte Observer and Examiner.com and lives in Mooresville, NC with his wife Tracy, of twenty-three years, and their two daughters, Ally and Isabella. He can be seen every Tuesday morning from 7-9 am on WCCB News Rising.

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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