I was at the farmer’s market this morning and I overheard someone say to a little girl, “are you excited about school tomorrow?” I almost did a double-take. School starting ALREADY? I feel like summer just got kicked off! Also now that I’m no longer in school/don’t have kids, I have little concept of a school calendar these days. We still do have a month of summer left, and let’s be honest – the fall time in San Francisco is actually warmer than summertime here. So bring it on!
What the start of school/end of summer means is that LABOR DAY is around the corner! And as far as I’m concerned, it’s not Labor Day without some kind of BBQ situation. When Rachel reached out to me and some other bloggers about collaborating on something this summer, we had a great idea of sharing a complete and completely healthy Labor Day BBQ menu for you. Today, our blogs are a one-stop shop for an appetizer, side dish, entree, and dessert to take care of all that planning for you.
I brought to the (virtual) table these Grilled Dijon Salmon Skewers. They are so easy and paleo to boot! And Vanessa from Noble Bakery provided the Bourbon Peach Pie – it’s gluten free, vegan, and sugar free!
So there you have it – your whole menu!
As most of you know, I’m a major salmon fan. When I was traveling up to the Pacific Northwest for my previous consulting gig, my “What I Ate Wednesdays” provided some insight into my can’tstopwon’tstop love for salmon. Now that I’m not traveling every week for work anymore, I don’t have the corporate American Express to have salmon every night for dinner! I’ve had to learn how to cook salmon for myself! My go-to recipe is usually along the lines of this, or I often pair plain roasted salmon with these zoodles. In fact, we had salmon and zoodles for dinner last night.
Anyways, I’ve had to get creative to keep salmon interesting around here, and I knew this Labor Day menu collaboration would be an awesome time to learn a new way to cook salmon – on the grill!
The key to cooking really great salmon is twofold:
- Use fresh salmon
- Don’t overcook it
Frozen salmon – while being an awesome, convenient, and often more affordable way to eat salmon – gets sort of a mealy texture when defrosted and cooked. That’s not to say I don’t ever use frozen salmon, it just doesn’t make for really great salmon. And it’s easy to want to overcook salmon because people are so afraid over undercooked meats and fish, but I promise – you really want your salmon medium-rare!
Give these skewers (and those tips above!) a try this Labor Day, and don’t forget to check out the other ladies’ blogs for the rest of your menu!
- 2 lb salmon, cut into 1-inch squares
- 4 tbsp dijon mustard
- 2 tbsp olive oil
- Juice of one lemon, plus 4 lemons sliced thinkly
- Freshly chopped parsley
- Salt and pepper
- In a small bowl, whisk the juice of one lemon, olive oil, dijon mustard, and a dash of salt and pepper
- Take your wooden or metal skewers, and slide on one square of salmon
- Pinch one lemon slice together, and then slide on next to the salmon
- Repeat with another salmon square, another lemon, and then one more salmon
- Repeat with the rest of your skewers
- Brush on the dijon and olive oil sauce, and let marinate for up to 30 minutes
- Heat up your grill or grill pan on medium-high heat
- Skin side down, place the skewers and grill for about 4 minutes on each side, depending on the thickness of your salmon. You never want to overcook salmon!
- Take off the heat, and serve with fresh parsley