May 23, 2016

Grilled Salmon, Potato and Tomato Kebabs

Disclosure: This post is sponsored by Rodelle. All opinions are my own. Thank you for supporting companies and brands that help keep my kitchen afloat!

This is my third grilling recipe in a row. Which I think makes this some kind of grilling hat trick.

Not that I have any baseline level of knowledge about organized sports (nor do I care, really), which makes me very unqualified to be throwing around phrases like “hat trick”. So let’s just pretend that I didn’t say that. OK?

I am, however, very qualified to talk about grilling. But even as a self proclaimed griller of ALL THE THINGS, I was missing one very important item in my arsenal: grilled salmon.

Kind of hard to believe, right? I have grilled some pretty unconventional things over the years, yet somehow I seemed to have overlooked a Summer entertaining staple like grilled salmon. Doh.

Well, I decided I couldn’t let another grilling season pass me by without tackling this problem. So I grabbed a gorgeous fillet of salmon and turned it into these healthy, crowd pleasing Grilled Salmon, Potato and Tomato Kebabs. Your Memorial Day party just got way tastier!

I know you’re all familiar with Rodelle’s amazing vanilla extracts and other baking essentials, but did you know that they also have a fabulous line of savory spices and spice blends too? Well, they do! I used their Herbes de Provence in this recipe, and the mixture of thyme, fennel, basil, savory and lavender perfectly compliments and brightens the flavors of the grilled salmon, potatoes and tomatoes. And I love that all that deliciousness comes from just reaching for a single bottle in my pantry. It makes cooking out-of-this world dishes super easy and fun!

If you’ve ever cooked salmon before, you’ve probably noticed that sometimes there is some white stuff that leaches out. That’s albumin. And it’s totally normal. But admittedly, it doesn’t look very pretty. The solution: a fish brine. The brine minimizes the amount of albumin that coagulates near the surface during cooking. And it also helps with overall moisture retention and seasoning, too. So definitely try it out next time you’re grilling or baking up some salmon!

Cheers,

Liz

Grilled Salmon, Potato and Tomato Kebabs

Yield: Makes 12-14 skewers

Ingredients

• For the Salmon
• 1 1/4 lb salmon fillet, skin removed
• 2 cups water
• 2 tablespoons salt
• 1 tablespoon agave nectar

• For the Kebabs
• 1 lb baby potatoes
• 1 pint cherry tomatoes
• 1/4 cup extra-virgin olive oil, plus more for brushing the grill
• 2 tablespoons white/golden balsamic vinegar
• 1 tablespoon Rodelle Herbes de Provence
• 1/4 tsp. salt

Instructions

1. Brine the salmon. Cut the salmon fillet in half and arrange it so both pieces fit into an 8 X 8-inch baking dish. Stir together the water, salt and agave nectar. Then pour this liquid over the salmon. Cover and refrigerate for 30-60 minutes. Once finished, remove the salmon from the brine and rinse it briefly with cold water. Pat the salmon dry and then cut it into approximately 1-inch cubes.
2. Meanwhile, cook the potatoes. Add the potatoes to a medium saucepan with enough cold water to cover them by about 1-inch. Bring to a boil over medium-high heat and cook, uncovered, until the potatoes are easily pierced with a small knife, about 10-12 minutes. Drain and set aside to cool slightly.
3. Pre-heat your grill to medium-high.
4. Prepare the kebabs. Thread the tomatoes, cooked potatoes and cubed salmon onto wooden or metal skewers. In a small bowl, combine the olive oil, balsamic vinegar, Herbes de Provence and the salt. Brush this dressing generously over all sides of the kebabs.
5. Lightly oil your grill grates. Then add the kebabs and cook, turning once, about 6 minutes. The salmon is done when it’s opaque throughout. Carefully remove the kebabs from the grill and transfer them to a clean plate. Serve immediately.

3.1

https://www.floatingkitchen.net/grilled-salmon-potato-and-tomato-kebabs/