Jungle Jims Summer Recipes

Jungle Jim’s Summer Recipes

Grilled Salmon with Mustard and Herbs

2 lemons thinly slicedMustard Salmon
20-30 sprigs of fresh herbs plus 2 tablespoons chopped
1 clove of garlic
1/4 teaspoon salt
1 tablespoon Dijon mustard
1 pound salmon skinless


  1. Preheat grill to medium-high.
  2. Lay two 9-inch pieces of heavy-duty foil on top of each other and place on a rimless baking sheet.
  3. Arrange lemon slices in two layers in the center of the foil. Spread herb sprigs over the lemons.
  4. With the side of a chef’s knife, mash garlic with salt to form a paste.
  5. Transfer to a small dish and stir in mustard and the remaining 2 tablespoons chopped herbs.
  6. Spread the mixture over both sides of the salmon. Place the salmon on the herb sprigs.
  7. Slide the foil and salmon off the baking sheet onto the grill without disturbing the salmon-lemon stack.
  8. Cover the grill; cook until the salmon is opaque in the center, 18 to 24 minutes.
  9. Wearing oven mitts, carefully transfer foil and salmon back onto the baking sheet.
  10. Cut the salmon into 4 portions and serve with lemon wedges (discard herb sprigs and lemon slices).


Grilled Teriyaki Swordfish

4 fresh swordfish steaks
1/2 cup light soy sauce
1/4 cup pineapple juice (no sugar added)
1/4 cup sherry
1 tablespoon brown sugar
1/2 teaspoon ground ginger
1 clove garlic minced or pressed
2 teaspoons lemon juice

1.     In a non-reactive bowl, combine the soy sauce, pineapple juice, sherry, brown sugar, ginger and lemon juice.
2.     Place in heavy plastic bag with swordfish steaks and refrigerate for one to two hours, turning bag occasionally to thoroughly marinate all surfaces of the fish.
3.     Remove swordfish from bag and frill over high heat, 4-5 minutes on each side, turning once.
4.     Be careful not to overcook swordfish; it dries out quickly (fish is done when flesh is opaque and flakes easily with fork.)
5.     Serve with lightly grilled slices of pineapple and baked sweet potatoes.

 Summertime Sangria

1 bottle dry white wine
½ cup triple sec
2 cups white cranberry juice drink
1 orange, sliced
1 lemon, sliced
1 lime, sliced
1 apple, sliced
1 cup fresh pineapple, cubed

Combine all ingredients in a large pitcher and stir to combine. Cover and refrigerate several hours or overnight. Stir before serving over ice.

Serves 8

Grilled Chicken Thighs with Sriracha Glaze

1 cup orange marmalade
2 green onions, white and green parts, chopped
2 tablespoons rice vinegar
2 tablespoons Sriracha
8 chicken thighs (bone-in, skin-on), about 3 pounds
Salt and ground black pepper
Prepare outdoor grill medium-hot for indirect grilling.
Make Sriracha Glaze: Combine marmalade, green onions, vinegar and Sriracha, stirring until smooth. Reserve ¼ cup; set aside.

Trim chicken thighs and sprinkle with salt and pepper. Place chicken, skin-side up over indirect heat; cover grill and cook 20 minutes. Brush skin-side of chicken with glaze, cover grill and cook an additional 15 minutes. Brush chicken again with glaze, cover grill and cook 5 minutes, or until chicken is cooked through.

Serve chicken drizzled with reserved glaze.

Serves 4

 Lamb Chops with Dijon and Rosemary

½ cup all-purpose flour
½ teaspoon each: salt and pepper
¼ cup Dijon mustard
8 lamb chops (about 4 ounces each)
1 tablespoon chopped fresh rosemary
2 tablespoons olive oil
1 cup dry white wine, divided use
½ cup whipping cream

Combine flour, salt and pepper in a pie plate.

Spread mustard over chops; sprinkle evenly with rosemary. Dredge in seasoned flour, shaking off excess.

Heat olive oil in a large skillet over medium-high heat. Add chops and cook until browned, turning once. Reduce heat to medium; cover and cook 5 minutes.

Turn chops over and add ¼ cup wine. Cook 4-5 additional minutes or to desired degree of doneness. Remove chops from skillet and keep warm.

Add remaining ¾ cup wine to pan drippings, stirring to loosen browned bits. Cook 8-10 minutes or until liquid is reduced to about ½ cup, stirring occasionally. Add whipping cream; simmer 2-3 minutes to thicken slightly. Season with salt and pepper to taste. Serve pan sauce over chops.

Serves 4

Slow-Cooked Mediterranean Lamb with Orzo

3 pounds boneless leg of lamb
Salt and pepper
4 teaspoons dried oregano
1 tablespoon lemon zest
¼ cup fresh lemon juice
10 ounces fresh spinach, chopped
4 cups cooked orzo (about 2 cups before cooking)
4 ounces crumbled feta cheese
Fresh oregano sprigs and lemon slices, optional, for garnishing

Trim fat from lamb. Place lamb in an electric slow cooker; sprinkle with salt, pepper, dried oregano, rind, and lemon zest. Pour in lemon juice and top lamb with spinach. Cover and cook on high heat for 1 hour. Reduce heat setting to low; cook an additional 7 hours. Remove spinach and lamb from slow cooker, cut lamb into small serving size pieces; set aside. Pour cooking liquid into a large bowl; set aside for 10-15 minutes to allow fat to rise to the top. Skim fat from liquid.

Add lamb, spinach and orzo to strained liquid. Re-warm on stovetop, if desired. Serve sprinkled with feta cheese and garnished with oregano sprigs and lemon slices, if desired.

Serves 6

For More delicious recipes like these, visit the Jungle Jim’s Food Blog HERE.