This last weekend, my friend in our apartment complex (lovingly dubbed “the courtyard”) organized a cookout/ movie night. She acquired a projector, organized the potluck, and set up all the fixin’s. We grilled and ate our weight in meat, pasta salad, and veggies, then watched a movie outside in the courtyard.
The courtyard houses some pretty awesome people and we had a great laugh. The best part was being close enough to use our own bathroom, grab a glass of water, and not have to worry about the journey home.
Anyway, I decided to try the shrimp skewers Bonnie perfected for us a few weeks ago in Maine. I tweaked Bonnie’s recipe a bit because I love grilled pineapple. The marinade was amazing and the overall product was delicious. It’s really simple and assembling the skewers can be a social activity. This is a great one. Enjoy 🙂
Confession: I HATE fish. I actually really dislike seafood in general. I’m not one of those picky, “I hate the consistency” people but oysters?? Truly the consistency is like snot. And fish? Any kind of fish is just so salty and YUCK. I’ve disliked it since I was a kid. When my mom made her delicious fish for dinner, I would eat a bowl of cereal.
However, (this is how I know I’m an adult) I LOVED this fish I cooked last night. Everyone always talks about how good fish is for you so I figured I’d give it another try. Teryaki was the closest I could get to make it taste like chicken. Haha. So I adapted a recipe from one of my cookbooks and came up with this. It is SO delicious. Sweet and tangy all at the same time.
Money Saving Tip: Wild-caught salmon can be really expensive ($13 for 2 fillets??) so we ate small portions with lots of veggies to make it last for the next day’s dinner too.
Sweet Teryaki Salmon (3-4 servings)
1/4 cup olive oil
juice of 1 lemon
1/4 Bragg’s liquid aminos (healthy soy sauce)
1 tsp. stone ground mustard
1 Tbsp. raw honey
1/4 tsp. garlic powder
2 wild-caught salmon fillets or steaks
Whatever you would like for your side (bed?). I used leftover mashed sweet potatoes (from the Sherpherds Pie) and added sautéed red peppers and mushrooms (YUM). It would also be really good with a spinach salad, roasted veggies, and/or quinoa.
In a bowl, mix first 6 ingredients until combined. Set aside 1/4 cup of marinade in fridge for basting.
Combine salmon and marinade in a plastic bag and marinate in fridge for 1 hour.
While it’s marinating, cook your side.
Lay marinated salmon on parchment paper in a deep baking pan.
Broil or grill for 4-5 minutes on each side.
Brush with reserved marinade.
We’re getting very close to the weekend. I hope you all have happy Thursday’s! 🙂