Spring Broken
We had a great Spring Break: we saw Boston, we saw Gettysburg, we saw D.C. It was ten days of non-stop activity—and now, I hurt. I think we must have walked at least 20 miles. (That may or may not be an exaggeration). We saw some really amazing things, but our feet and legs are paying the price…and we’re still on east coast time.

I am looking a mountain of laundry in the face; I’ve no energy to even bother with it. And don’t even get me started on cooking dinner. The problem with dinner is that we over-indulged while away, so it’s time to start eating better. Simple and healthy is the mantra for this week. Last night we grilled salmon. It’s easy, it’s versatile, it’s healthy, and its tasty anytime, but especially mid-week.

There are many recipes out there for Salmon Skewers, and this is my own take. You can do teriyaki, blackened (Cajun) style, miso glazed…whatever floats your boat. Same goes for whatever you choose to thread in between the pieces of salmon or you could go full-on protein and just do the salmon.

My favorite version is the one below that uses the Creole Seasoning from Morton & Bassett that we carry here at the store. (Check out our Spice Section.) Great for warm weather dinners!

Salmon Skewers à la Amy
Serves 4

Ingredients
1 1/2 pounds skinless salmon fillet, cut into 1″ pieces
1 Tbsp. oil, to prevent sticking
Morton & Bassett Creole Seasoning, to taste
Lemon Slices, optional
Red Bell Pepper cut into 1-inch pieces, optional
Red Onion Wedges, optional
Special equipment: 16 bamboo skewers soaked in water for 1 hour

Directions
Prepare grill for medium heat.

Place cut salmon in a bowl, sprinkle with spice rub and gently toss with your hands until evenly distributed.

Beginning and ending with salmon, thread salmon and preferred spacers onto 8 pairs of parallel skewers to make 8 kebabs total. (This keeps them from spinning.) Brush with oil and season with more spice mixture, if desired.

Grill, turning occasionally, until fish is opaque throughout, for about 5-8 minutes.