Team Feastie Memorial Day BBQ: Bourbon Salmon Kebabs
I hope everyone is having a nice Memorial Day weekend - the weather has been beautiful all weekend in DC, the perfect backdrop for all the concerts, parades, festivities, and services. Also the perfect weather for a BBQ - which is just what Team Feastie did on Saturday evening. Valerie was grillmaster, while I supplied the dessert. Our menu was simple but yummy - chips and salsa (in a chip and dip!!), arugula salad with goat cheese vinaigrette, grilled sweet corn, salmon kebabs with a bourbon glaze, and sour cherry pie. It was a great, relaxing evening, which needs to be repeated again as soon as possible. There really is nothing quite like a summer BBQ with good friends.
The bourbon glazed salmon kind of deserves its own post here, so I'll be posting the recipe for the salad later in the week. The cherry pie recipe can be found here. I used sour cherries that I bought from a local orchard last summer and froze - 10 months later and they were still perfect. But for now, I give you the salmon - and this recipe can be easily doubled to accommodate a larger party.
Salmon Kebabs with Sweet Bourbon Glaze
inspired by Herald Journal
- 1 cup bourbon
- 1/4 cup pineapple juice
- 2 Tbsp brown sugar
- 2 Tbsp soy sauce
- 1/4 tsp freshly ground black pepper
- 1/4 tsp kosher salt
- 1-2 garlic cloves, crushed
- 1/2 cup olive oil
- 1.5 lbs salmon fillets, skinned, cut into 2 inch chunks
- 1 red bell pepper, cut into chunks
- 1 red onion, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 8-10 grape or cherry tomatoes
- 8-10 wooden skewers
- Combine the pineapple juice, soy sauce, brown sugar, bourbon, garlic and pepper in a medium bowl. Stir to dissolve the sugar. Stir in the oil. Add fish cubes and marinate for 1-2 hours. If using wooden skewers, soak in water for at least 30 minutes.
- If using a charcoal grill, get the coals started 30-45 minutes before the fish is done marinating. In the meantime, you can construct the kabobs. Arrange onions, peppers, tomato, and salmon pieces in layers on the skewers.
- When the grill is ready, cook the kabobs for 5 minutes on each side, or until fish is firm and cooked through and vegetables are charred and softened.
- Serve hot off the grill.
A few action shots of Valerie as grillmaster, with her seriously delicious kebabs.
It's a chip and dip!