Cooking Up a Hooley in the Kitchen: Summertime Trio

By Katie Gagne

The warmer weather brings about all things outdoors. What is more outdoorsy than throwing something on the grill? As tasty as those burgers, dogs, and ribs may be, sometimes something a little different, and a little lighter, sounds good.

This trio of Salmon, Rice and Peaches makes the perfect weekday dinner because it comes together quickly and is just the perfect combination of flavors. This is also great for using fresh homegrown fruit and herbs.

BBQ Salmon Skewers
Ingredients      Makes 4 servings.
16 ounces of Salmon – choose any variety: I like salmon filets.
4 Limes
2 teaspoons Garlic Powder
½ cup of your favorite BBQ Rub
1 teaspoon Black Pepper
2 teaspoons Kosher Salt
8 Bamboo Skewers

Soak the skewers in water for 2 hours.
Cut the salmon into 1–2-inch chunks and place in medium bowl.
Cut a lime in half and squeeze the juice over the salmon.
Toss the salmon with the spices.
Cut the limes into thin slices.

Using two skewers, thread a piece of salmon alternating with a slice of lime until you reach almost the end of skewer: it will be approximately 5 – 6 pieces.
Continue and do the same until you’ve made four skewers.
On a warm grill, set on medium heat, place the skewers and grill for approximately 5 – 6 minutes on each side.
Serve with BBQ sauce if desired.

Savory Crab Rice
Ingredients    Makes 4 servings.
2 cups of your favorite rice. Prepare according to directions: I used a Jasmine minute rice to save time; too much sunshine to enjoy.
4 ounces of Crab Meat: you can use canned or imitation if you like.
2 tablespoons Unsalted Butter
1 tablespoon Garlic Powder
1 tablespoon White Granulated Sugar
2 tablespoons Old Bay Seasoning
Fresh Herbs of your choice: I used several sprigs of Dill, Lemon Thyme, Lemon Verbena, and Chives.
½ cup Spinach Leaves.

Place all ingredients in a medium skillet and cook, stirring occasionally, until warmed through.
Garnish with a lime slice.

Sweet Grilled Peaches
Ingredients:     Makes 4 servings.
4 medium peaches cut into wedges: I leave the skin on when I grill them.
8 Bamboo Skewers
½ cup White Granulated Sugar
4 Mint Leaves

Soak the skewers in water for two hours.
Thread the peach wedges on two skewers until you reach the end.
Place the skewers on the warm medium grill for seven minutes a side until soft.
Remove the peaches from the skewers, place in a bowl, and sprinkle with the sugar.
Garnish with sugared mint leaves.

These three make a great meal. The salmon and peaches can be grilled at the same time, while the rice comes together quickly. The flavors really complement each other.

*Katie is an English teacher at Trinity High School by day and in her “spare” time runs her own at-home baking business, Sassy’s Sweets and Oh So Much More, specializing in gourmet cakes, cookies, cupcakes, and pastries. She can be reached at [email protected]or (440) 773-4459

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