June 25, 2019 at 6:20am | Barb Huntley
Summer is here, and that means it’s time to put our grills to good use! Here are two recipes to make on the grill from our favorite local foodie, AlaskaFromScratch.com.

Grilled Brats with Pineapple Avocado Salsa


Grilled brats topped with a spicy-sweet pineapple avocado salsa. A quick and flavorful summertime meal. 
Yields: 4 brats

• 4 Four smoked bratwursts, grilled
• 4 hot dog buns, preferably grilled or warmed
• 1 cup fresh pineapple, finely chopped
• 1 large ripe avocado, chopped
• ¼ cup red onion, finely chopped
• 1 jalapeño (or to taste), seeded and finely minced
• ¼ cup cilantro, chopped
• juice of half a lime
• salt to taste
• Sriracha, on the side (optional)

In a bowl, gently stir together the pineapple, avocado, red onion, jalapeño, cilantro, and lime. Salt to taste. Cover and refrigerate until ready to serve. Place a grilled brat on a warm hot dog bun. Top generously with the pineapple avocado salsa. Repeat with all the remaining brats and salsa. Serve with Sriracha on the side.

Salmon Skewers with Rosemary Birch Syrup

A delicious way to prepare fresh salmon in the summertime with grilled lemons and rosemary-infused birch syrup. 
Yields: 8-10 skewers

• 1 1/2-2 pound fresh salmon, skin and pin bones removed, cut into 2-inch cubes, and patted dry
• 1-2 large lemons, very thinly sliced and deseeded
• 1/2 cup birch syrup (maple syrup or honey can be substituted)
• 3 tablespoons fresh rosemary leaves chopped
• kosher salt and freshly ground black pepper

If using wooden skewers, soak them in warm water for 20 minutes before preparing kebabs. Prepare your grill or fire for grilling (we made ours on a grate over our backyard fire pit). Arrange the skewers beginning with salmon, followed with lemon, then salmon, lemon, salmon. Set aside and repeat with remaining salmon. Season the kebabs generously with kosher salt and freshly ground black pepper.

In a small saucepan, heat the birch syrup and rosemary over medium-low heat. When the mixture just comes to a simmer, remove from heat and brush liberally over the skewers, being sure to coat the lemons as well as the salmon. Reserve any remaining rosemary syrup to brush over the skewers as they grill.

Grease your grill to prevent the salmon from sticking as needed. Place the skewers on the grill over a hot fire, brushing with syrup as you go, cooking until salmon is cooked to medium in the center (or to your preference), and has grill marks on both sides (ours took 2-3 minutes per side, but this will depend on the heat of your fire and the proximity of the skewers to the flame). Drizzle any remaining syrup over the top of the skewers and serve promptly.

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