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!
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!
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!
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!
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!
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