Episode 26: Labor Day Special Episode
Spiced Salmon Kebabs and Grilled Chicken with Mom's Barley Corn Salad
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.