Linda Gassenheimer | Tribune News Service (TNS) Rich meaty salmon is perfect for cutting into pieces for kebabs. This is a great time of year to enjoy wild salmon. The season starts in May and runs through August.
I use a stovetop grill for the kebabs, potatoes and green beans. It saves time and works well. If you prefer, they can be placed on a baking sheet under the broiler instead of a stovetop grill.
This is also the season for new potatoes. These are small, about 3/4 to 1 inch in diameter and are tender and flavorful. They have a short season.
To speed up the cooking time, I first cook the potatoes and green beans in the microwave and then brown them on the grill. Another time-saving bonus is that you can find new potatoes that are prewashed. HELPFUL HINTS: Ask for salmon fillets that are about 1-inch thick to make salmon cubes.
Red potatoes cut into 1-inch pieces can be used instead of new potatoes. COUNTDOWN: Microwave the potatoes and beans. Prepare remaining ingredients.
Grill salmon, potatoes and beans. SHOPPING LIST: To buy: 3/4 pound new potatoes, 1 container green beans, 3/4 pound wild salmon fillet, 1 jar reduced-fat mayonnaise, 1 small jar sweet pickle relish and 1 bottle dried dill. Staples: olive oil, salt and black peppercorns.
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