George Foreman: Where Have you Been All My Life?

Jalapeno-Lime Slaw and Salmon 

Seriously, why did I not ever get one of George’s grills before? This thing is awesome! I absolutely promise there will be a recipe at the end, so bear with me while I tell you how George and I got together and what life has been like since we teamed up.

My step-mom was cleaning things out in preparation for her move to Florida, I was over at her house getting some things that she had set aside for me when she came across her George Foreman Grill. Here, she said, you want it? I took it, because I’m that person you can pretty much pawn anything off on. I’m working on that, but in the meantime I went home with my very own GFG. If nothing else, I figured I could put up on one of those local buy/sell/trade groups on Facebook and make a few bucks.

Eventually, I cleaned it up and put it in my cabinet where it sat for about a month…until last week when I used it just about every night! The recipes that I was selecting on Pinterest called for grilled stuff – I was going to just settle for broiling in the oven, BUT THEN as if the cabinet itself was holding back the sun, there it was, in all of its glory, my George Foreman Grill!

I have been grilling meats, vegetables, sandwiches…anything that I can get my hands on! Everything I’ve made on this thing has turned out unexpectedly great – I say unexpectedly because, I can’t grill to save my life…I completely suck at using a BBQ grill! I don’t know why this is, I can only speculate that it is because I am not good at just sitting there babysitting food on an outdoor grill – I get distracted. It doesn’t matter now, because George Foreman has changed everything. I can now have grilled corn on the cobb – this makes me a happy woman!

For example, last night I made Grilled Salmon over Jalapeño-Lime Coleslaw with leftover Grilled Corn & Zucchini that George and I made last Thursday. I think mostly it was the dry rub I put on that glorious, pink, flakey, source of Omega 3, but George grilled it to perfection. I’m telling you my taste buds were doing back flips, followed by a happy-dance.

I can’t guarantee it will turn out as perfect as mine, unless you have yourself a George Foreman, but as promised, here’s the recipe for my grilled salmon and coleslaw. If you try it or make up your own version, let me know how it turned out!

Thanks for doing life with me,


              Salmon & Jalapeño-Lime Slaw



Jalapeño-Lime Slaw Ingredients:

  • 3/4 cup mayonnaise (Dukes, if you can get it, is way better than all the other mayos out there)
  • fresh lime juice from half a lime
  • 1/2 teaspoon vinegar
  • 2 teaspoons minced garlic
  • 2 teaspoons Franks Red Hot Wing Buffalo Sauce
  • 4 teaspoons of raw agave nectar
  • 3 tablespoons finely chopped fresh cilantro
  • 1-2 green onions
  • 1 jalapeño julienned
  • about 5 1/4 cups slaw mix (bagged cabbage and carrot shreds)

Buffalo Aioli Ingredients:

  • ½ cup mayonnaise (Dukes!)
  • 2 tablespoons Franks Red Hot Wing Buffalo Sauce
  • fresh lime juice from half a lime
  • 1/2 teaspoon cumin
  • 1 teaspoon raw agave nectar
  • pinch salt


  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon brown sugar
  • 1 teaspoon salt
  • 2 salmon filets
  • 2 tablespoons olive oil or olive oil spray
  • sliced jalapeños, for topping


  1. Make the Cilantro-Lime Slaw: (Note: It’s best if you can prepare the slaw and Buffalo Aioli a few hours to a full day in advance.) In a medium bowl, whisk together mayonnaise, lime juice, vinegar, garlic, Franks, and sweetener until smooth. In a large bowl, toss the cilantro, green onion, and slaw mix together to mix. Add the mayonnaise mixture a little at a time, tossing as you go, until all your vegetables are coated to your preference. Cover tightly and chill until ready to serve.
  2. Make the Buffalo Aioli: Whisk together the Franks aioli ingredients and cover tightly. Chill until ready to serve.
  3. Make the salmon: Whisk together the cumin, chili powder, brown sugar, and salt. Rub the spice mix on the salmon (on both sides if it’s skinless, but on just the exposed side if it’s skin-on.) Then spray the olive oil on your hot grill and place the fish on and cook without disturbing for 4-5 minutes (thicker cuts might need 6-7 minutes per side). Remove the fish from the heat, tent it with foil, and allow it to rest for 10 minutes. .
  4. Place the salmon over the slaw and drizzle Buffalo aioli sauce over it. Serve with some grilled veggies.


*This is an adaptation of a taco recipe that Willow Bird Baking posted on Pinterest, which was adapted from other sources. You could still use this as a taco recipe, I just didn’t want to mess with softening up some corn tortillas.