One of the best things about summer is undoubtedly the cookouts. Whether you’re a barbecue master or a burger beginner, the right tools can help anyone become a grill master. We’ve even got a recipe for you to try out!
Le Creuset Alpine Grilling Tools Set, $104.95 from Nordstrom at West County Center
Sferra Cucina Apron with Strap, $130 from Sallie Home
Rubs by John Whalen III, $18.95 from Hearth & Soul
Grill Armor Heat-Resistant Gloves, $29.95 from grillarmorgloves.com
Grill Rescue Grill Brush with Scraper, $39.95 from grillrescue.com
Prep Time: 10 min.
Cook Time: 8 min.
Marinade:
2 lbs. Atlantic salmon
½ c. sweet chili sauce
¼ c. sriracha
2 cloves garlic, minced
1 tbsp. toasted sesame seed oil
½ tsp. salt
Sriracha Cilantro Mayo:
½ c. mayo
¹3 c. Greek yogurt
2 tbsp. sriracha
1 clove garlic, minced
¼ c. fresh cilantro, chopped
Instructions
- 1With a sharp knife at a 45-degree angle, cut into the edge of the salmon filet width-wise and cut the filet off the skin. Continue until you are able to gently peel off the rest of the skin. Then cut salmon into one-inch cubes.
- In a medium sized mixing bowl, add sweet chili sauce,
¼ c. sriracha, two cloves of minced garlic, toasted sesame seed oil and salt. Whisk until thoroughly combined. Then place your salmon cubes into the bowl, toss generously in the marinade. Cover and place in refrigerator to marinate for 30 minutes. - Add mayo, Greek yogurt, two tbsp. sriracha, one of clove minced garlic and cilantro. Whisk until thoroughly combined. Place in refrigerator until ready to serve.
- Turn grill on medium high heat. Place five of the salmon cubes onto each skewer. Grill for two minutes on each side of your cubes, using tongs to gently turn skewers without having them tear.
- Then take skewers off the grill, drizzle with the sriracha cilantro mayo, and enjoy!