Oh man. These skewers came dangerously close to being a complete disaster as far as food photos go. My advice to you: oil your grill really well!
I’ve been on a bit of a seafood kick lately (check out this quinoa chicken and shrimp paella if you missed it). It must have something to do with the gorgeously warm weather we’ve been having. It feels like summer, so summery food must follow.
Fish and seafood recipes always remind me of summer. When my parents lived in Rhode Island a few years ago, I would go visit them for a couple of weeks in July and August. We had seafood in some form or another pretty much every night. To pass the time until Dad got home from work, I would help my mom clean and prepare clams and mussels, cook lobster or make a stovetop version of New England crab boil.
Some days we’d head to the beach or walk along the pier and grab lobster rolls, fried clams or little cups of clam chowder. Every once in a while we’d drive into Providence in the evening for some ceviche, crab cakes or lobster ravioli at whatever restaurant looked appealing that night (and had a high ranking on TripAdvisor). It was a really fun period of time for my family, but those five years flew by. I’m glad I got to visit so often and soak up all those delicious memories – seafood and otherwise!
Even though it’s barbecue season and we have an outdoor grill, I cooked these salmon skewers indoors on my cast iron grill pan. Not very summery, perhaps, but we haven’t filled up our propane tank yet! You could even cook them in a regular pan as long as you get a good sear, though you won’t get the nice grill marks.
The delicious hoisin marinade is what makes these, as does the use of fresh (not frozen!) fish. If there’s one thing I learned after spending time in Rhode Island, it’s that the difference between the two is like night and day.
Fresh salmon can be expensive, though, so keep portions in check. You can always bulk up the meal by adding a hefty side salad of chopped fresh vegetables, whole grains (like quinoa) and legumes. Cucumber and carrots would go especially well with the Asian flavours of the salmon.
What’s your favourite seafood dish for summer?
- 1 tbsp hoisin sauce
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp lime juice
- 2 6-oz salmon fillets, cut into 2-inch pieces
- 1 tbsp sesame seeds for garnish (optional)
- If using wooden skewers, soak them in water for at least 30 minutes. Combine the hoisin sauce, soy sauce and lime juice in a small bowl. Place the salmon in a shallow baking dish and pour 3/4 of the marinade over the salmon. Refrigerate and let marinate for 30 minutes.
- Thread the salmon onto skewers and grill, about 3 minutes per side, brushing with the remaining marinade after flipping. Sprinkle with sesame seeds and serve immediately.