We enjoy gnawing on all sorts of foods that have been speared through the heart with a stick and grilled 'til crispy and brown. One of the most overlooked delights for the aforementioned spearing is the gift from the waters: Fish.
Why not skewer up some fish and make what turns out to be a supremely satisfying and scrumptious tailgating snack? We used the thick center-cut salmon fillets and soaked them in a vodka-based brine to help remove any fishiness. The sweet mayo-mustard slather caramelizes the outside of the salmon giving each skewer a snappy bite.
Tailgating tips: Freeze bottles of water or sports drinks, then tuck them in your cooler instead of ice. An empty wine or tall bottle makes a great container for soaking tall bamboo skewers. Drop the skewers in the bottle; fill with water, and cork to keep them submerged.
SALMON ON A STICK
PREP TIME: 15 minutes plus 30 minutes for soaking the salmon
COOK TIME: 20 to 25 minutes
SERVES: 6 to 8
PELLET RECOMMENDATION: Alder
INGREDIENTS
One center-cut salmon fillet, preferably skin-off and wild-caught, about 1-1/2 to 2 pounds
1-1/2 cups inexpensive vodka or sake
1/4 cup brown sugar
2 tablespoons kosher salt
Traeger Blackened Saskatchewan rub or Salmon Shake, or coarse salt and freshly ground black pepper
3/4 cup mayonnaise, preferably Hellmann’s
2 tablespoons Dijon-style mustard
2 tablespoons maple syrup or honey
Fresh cracked black pepper, to taste
Chopped fresh dill or parsley, for serving
Lemon wedges, for serving
10- to 12-inch bamboo skewers, soaked in water for 1 hour, then drained
PREPARATION
Make sure that you check the salmon for pin bones, removing any you find with tweezers or needle-nosed pliers. (Tip: If you put one hand under the fillet, any pin bones will be thrust upward, making them easier to find.) Slice the fillet crosswise into 6 to 8 pieces, each about 1-1/2 inches wide.
Combine the vodka, brown sugar, and salt in a resealable plastic bag and stir or agitate until the salt and sugar crystals dissolve. Soak the salmon pieces in this mixture for at least 30 minutes, and up to 1 hour in the fridge.
Drain the salmon and pat dry with paper towels; discard the vodka mixture.
Thread the salmon strips lengthwise on the bamboo skewers. Season with Traeger Saskatchewan rub.
Combine the mayonnaise, mustard, maple syrup and pepper, to taste, in a small bowl.
Brush or spread with a plastic knife on the salmon, top and bottom.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.
Arrange the salmon skewers on the grill grate and grill, turning once, for 20 to 25 minutes, or until the salmon is done to your liking.
Transfer the skewers to a platter or disposable foil pan and scatter lightly with chopped dill. Serve with lemon wedges and the remaining mayo-mustard slather.
PRINTABLE RECIPE: