Posts by tag: seafood

  • Grilled Salmon, Potato and Tomato Kebabs

Grilled Salmon, Potato and Tomato Kebabs

Posted on May 23, 2016

Disclosure: This post is sponsored by Rodelle. All opinions are my own. Thank you for supporting companies and brands that help keep my kitchen afloat!

This is my third grilling recipe in a row. Which I think makes this some kind of grilling hat trick.

Not that I have any baseline level of knowledge about organized sports (nor do I care, really), which makes me very unqualified to be throwing around phrases like “hat trick”. So let’s just pretend that I didn’t say that. OK?

I am, however, very qualified to talk about grilling. But even as a self proclaimed griller of ALL THE THINGS, I was missing one very important item in my arsenal: grilled salmon.

Kind of hard to believe, right? I have grilled some pretty unconventional things over the years, yet somehow I seemed to have overlooked a Summer entertaining staple like grilled salmon. Doh.

Well, I decided I couldn’t let another grilling season pass me by without tackling this problem. So I grabbed a gorgeous fillet of salmon and turned it into these healthy, crowd pleasing Grilled Salmon, Potato and Tomato Kebabs. Your Memorial Day party just got way tastier!

Grilled Salmon, Potato and Tomato Kebabs |

I know you’re all familiar with Rodelle’s amazing vanilla extracts and other baking essentials, but did you know that they also have a fabulous line of savory spices and spice blends too? Well, they do! I used their Herbes de Provence in this recipe, and the mixture of thyme, fennel, basil, savory and lavender perfectly compliments and brightens the flavors of the grilled salmon, potatoes and tomatoes. And I love that all that deliciousness comes from just reaching for a single bottle in my pantry. It makes cooking out-of-this world dishes super easy and fun!

Grilled Salmon, Potato and Tomato Kebabs |

If you’ve ever cooked salmon before, you’ve probably noticed that sometimes there is some white stuff that leaches out. That’s albumin. And it’s totally normal. But admittedly, it doesn’t look very pretty. The solution: a fish brine. The brine minimizes the amount of albumin that coagulates near the surface during cooking. And it also helps with overall moisture retention and seasoning, too. So definitely try it out next time you’re grilling or baking up some salmon!



Grilled Salmon, Potato and Tomato Kebabs

Yield: Makes 12-14 skewers

Grilled Salmon, Potato and Tomato Kebabs


  • For the Salmon
  • 1 1/4 lb salmon fillet, skin removed
  • 2 cups water
  • 2 tablespoons salt
  • 1 tablespoon agave nectar

  • For the Kebabs
  • 1 lb baby potatoes
  • 1 pint cherry tomatoes
  • 1/4 cup extra-virgin olive oil, plus more for brushing the grill
  • 2 tablespoons white/golden balsamic vinegar
  • 1 tablespoon Rodelle Herbes de Provence
  • 1/4 tsp. salt


  1. Brine the salmon. Cut the salmon fillet in half and arrange it so both pieces fit into an 8 X 8-inch baking dish. Stir together the water, salt and agave nectar. Then pour this liquid over the salmon. Cover and refrigerate for 30-60 minutes. Once finished, remove the salmon from the brine and rinse it briefly with cold water. Pat the salmon dry and then cut it into approximately 1-inch cubes.
  2. Meanwhile, cook the potatoes. Add the potatoes to a medium saucepan with enough cold water to cover them by about 1-inch. Bring to a boil over medium-high heat and cook, uncovered, until the potatoes are easily pierced with a small knife, about 10-12 minutes. Drain and set aside to cool slightly.
  3. Pre-heat your grill to medium-high.
  4. Prepare the kebabs. Thread the tomatoes, cooked potatoes and cubed salmon onto wooden or metal skewers. In a small bowl, combine the olive oil, balsamic vinegar, Herbes de Provence and the salt. Brush this dressing generously over all sides of the kebabs.
  5. Lightly oil your grill grates. Then add the kebabs and cook, turning once, about 6 minutes. The salmon is done when it’s opaque throughout. Carefully remove the kebabs from the grill and transfer them to a clean plate. Serve immediately.
  • Browned Butter Shrimp and Rice Bowls with Sautéed Kale and Avocado

Browned Butter Shrimp and Rice Bowls with Sautéed Kale and Avocado

Posted on March 3, 2016

Hi Friends! It’s time for another 30 Minute Thursday!

Have you been enjoying our monthly series so far? Have you made any of the recipes? If so, which ones? Tell me! I’m nosey and I want to know exactly what you’re eating!

I know that it seems counterintuitive, given my day job and all, but I often struggle with dinner preparations. By the time 6 o’clock rolls around, I’ve simply lost steam. I often end up eating some weird mash-up of leftovers. Or maybe cheese and crackers. And sometimes I just eat ice cream straight from the container. Which while delicious, certainly doesn’t qualify as a “proper dinner” no matter how you spin it. What can I say? I’m an imperfect human being.

So our 30 Minute Thursday series has definitely helped to inspire me at dinner time. And I hope it has benefited you as well!

Browned Butter Shrimp and Rice Bowls with Sautéed Kale and Avocado |

This month, I’m bringing you these Browned Butter Shrimp and Rice Bowls with Sautéed Kale and Avocado. And holy yum! This recipe combines some of my most favorite things ever: avocado, coconut-lime rice and browned butter. And of course, just the fact that it’s a complete meal served all in one big bowl is enough to make me swoon. You guys know I’m obsessed with food in bowls.

The browned butter gives this dish a rather luxurious quality. As does the creamy coconut-lime rice. I think you’re going to be instantly hooked.

Don’t forget to check out the links below to see the other quick and easy dinners that my blogging friends cooked up this month. And if you make anything from the series, give us a shout out on social media with the hashtag #30MinuteThursday!



Browned Butter Shrimp and Rice Bowls with Sautéed Kale and Avocado

Serves 2

Browned Butter Shrimp and Rice Bowls with Sautéed Kale and Avocado


  • For the Rice
  • 1 (14 ounce) can light coconut milk
  • 1/4 cup water
  • 1 tablespoon extra-virgin olive oil
  • 1/8 tsp. salt
  • 1 cup basmati or jasmine rice
  • Zest of 1 lime

  • For the Toppings
  • 12 large raw shrimp, peeled and deveined (tails can be on or off)
  • 3 tablespoons unsalted butter, cubed
  • 4 cups loosely torn kale leaves
  • Salt
  • Black pepper
  • Red pepper flakes
  • 1/2 avocado, diced
  • Lime wedges


  1. Make the rice. In a medium saucepan, bring the coconut milk, water, olive oil and salt to a low boil. Stir in the rice and turn down the heat to low. Cover and cook for 15 minutes, checking to make sure the coconut milk doesn’t scorch on the bottom. Turn of the heat, keep the lid on and let the rice sit for 5-7 minutes. Then remove the lid and fluff the rice with a fork. Stir in the lime zest. Cover to keep warm and set aside.
  2. Prepare the toppings. Rinse the shrimp and pat them dry. Heat the butter in a large skillet over medium heat, whisking it as it melts. Once the butter has started to brown and smells nutty, add the shrimp in a single layer. Sprinkle the tops of the shrimp with a few pinches of salt and black pepper. Cook the shrimp for about 1-2 minutes on each side, until they are no longer transparent, the tails have started to curl and they have developed a light golden crust on the outside. Transfer the shrimp to a plate and cover to keep warm. Add the kale to the skillet, tossing it around to get it coated in the remaining butter. Sprinkle the kale with a few pinches of salt and about 1/4 tsp. of the red pepper flakes. Cook the kale for 1 minute, just until it starts to wilt slightly. Remove from the heat and set aside.
  3. Assemble the rice bowls. Divide the rice between two bowls. Top with the cooked shrimp, sautéed kale and the chopped avocado, dividing the ingredients evenly between the two bowls. Squeeze some fresh lime juice over the top. Serve immediately.


Mushroom Barley Soup from Pumpkin ‘N Spice

Linguine with Poached Egg and Asparagus from Sweet Peas & Saffron

30-Minute Spicy Orange Shrimp Teriyaki from Flavor the Moments

Spinach Pesto and Tomato Flatbread Pizzas from Kristine’s Kitchen

Tex-Mex Taco Salad from My Kitchen Craze

30-Minute Turkey Bolognese Zucchini Noodles from Whole and Heavenly Oven

Sweet and Sour Meatballs from Bake. Eat. Repeat.

20-Minute Ham and Pineapple Rice from The Recipe Rebel

Seasoned Chickpea Taco Salad with Avocado Ranch Dressing from She Likes Food

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