If you’re thinking of grilling out this Labor Day weekend, we have a couple recipes that just might be the perfect thing. We’ve featured both recipes before and thought they were good enough to bring back around. . Each recipe was packed with flavor and would be a delicious addition to your long weekend.
Featured on Episode 17:
Fish is a weeknight wonder for grilling- little marinating time and cooks up quick. These kebabs are cubes of salmon threaded between lemon slices and sprinkled with a cumin, sesame and crushed red pepper dry rub. Done in minutes on the grill, this is a recipe to bookmark for this summer.
- Either ask your fish counter if they’ll skin the salmon. Or you can freeze filets for at least until semi-solid. Flip the fish over, skin side up. On one of the corners, take a sharp knife and start to skin the fish. Once you’ve skinned a bit, grasp the skin and it should peel away easily with your fingers. You may get stuck once or twice, just use your knife to keep it going.
- A well oiled grill is necessary here. Also, wait until you have a good, brown sear. You’ll lessen the chance of the salmon sticking.
- Grill too much to deal with? We made these on a grill pan and on a hot plate (it’s the lake house!) and had great results. Might even work with a good broiler.
Featured on Episode 23:
Grain salads don’t often feature barley. After tasting this salad, we’re not sure why. It’s chewy, satisfying and is a delicious foil to the summery tomato sauce
- This recipe uses just one pint of cherry tomatoes, which is a dream for shopping.
- We thought the grain salad was good but may have gone with either bacon or avocado, not both.
- If you have one more summer barbeque to attend, this would be a crowd pleasing option. Or as a lunch prep item as the barley salad (perhaps without the avocado) will keep for a couple days.