Grilling for Father's Day

June 19, 2011

Chef George Bumbaris, co-owner and co-chef of Prairie Fire ( and Prairie Grass Cafe (, joined us in our ABC7 studio to show us easy recipes that even children can cook up for dad!

For those who do not want to cook themselves, Chef Bumbaris also talked about a Father's Day brunch at Prairie Fire in Chicago.

Prairie Fire Slow Roasted Wild Alaskan Salmon
By George Bumbaris and Sarah Stegner
(serves 4 people)


4 pc Wild Alaskan Salmon (5- 6 ounces)
Fresh ground white pepper
1 tsp Dijon mustard
1 tsp red wine vinegar
1 tsp Ellies Farm Honey
2 tblsp Olive Oil
1 tsp Fresh Thyme

Season the salmon filets with salt and pepper.
Put the Dijon mustard, vinegar, honey, olive oil, and fresh thyme in a bowl and stir together.
Put the salmon in a baking pan and brush the marinade over the fish.
Bake in the oven for approx. 20 minutes at 200 degrees until cooked to desired doneness. We serve our
salmon between medium rare and medium.

Father's Day Brunch at Prairie Fire in Chicago
Sunday, June 19
9:30 a.m. to 2 p.m.
215 N. Clinton St.
(312) 382-8300

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