The sous chef and I usually use our trusty Slammin’ Salmon recipe when looking for a delicious salmon marinade, but last night I wanted to try something new, so used the “Skewer Always on My Mind” recipe in the cookbook “Eat Shrink and Be Merry” by Janet and Greta Podleski (the authors of Starvin Guy Chicken Pie). The result was fabulous; read on to hear more and drool over the photos!

I started with a lovely piece of wild sockeye, and cut it into large chunks.

Then I prepared the marinade which contained: lime juice, lime zest, cilantro, garlic, soy sauce, Dijon mustard, ketchup, cumin, coriander, salt, and pepper. The recipe said to only marinade it for 30 minutes, but I made the executive decision to up that to three hours. I hate it when you go to the work of making a marinade and then the food doesn’t even taste like it!

Three hours in the fridge? Good decision, although I can’t compare it to how it would have been after only 30 minutes.

Then I threaded the salmon onto a skewer stick and broiled it for three minutes (do we see a certain theme of 3′s here?!) on each side. Optionally, you could BBQ it. I also drizzled some marinade sauce I had reserved on the side prior to fish marinading on some veggies.

The end product was great! Both myself and the sous chef loved it! I’d highly recommend trying this one out. The extra sauce on the veggies was also delicious… I even caught the sous chef licking the pan after dinner!