After eating exclusively fried chicken, mac ‘n’ cheese and all things smothered while doing research for my soul food article, I’ve been trying to clean up my act before I inevitably go hog wild in the Minneapolis’ food scene at the end of the month.
So far, that’s mainly entailed having Cassey Ho yell at me to suck my belly button into my spine while I do double leg lifts and more trips to Russo’s Sea Food Market.
Occasionally, we all need a meal that doesn’t take forever to make, and the dinner you see above made with salmon from Russo’s took me all of 12 minutes to make.
All I did was brush my Lodge Cast Iron grill pan with olive oil and set it over medium-high heat; cut half the salmon filet into roughly two inch cubes, and seasoned them with salt and pepper; slice up a yellow bell pepper; cut the stems off a few mushrooms; and alternate the pieces on a skewers that had been soaked in water. Finally, I set the kabobs on the grill pan for 6 minutes. You may want to leave it on a little longer if you’re not a raging carnivore like myself and want your salmon further from sashimi-style.
I had a little help from Annie Chun for the black pearl sticky rice, which only takes a minute in the microwave, and the sauce is Thai Kitchen’s sweet chili sauce, one of my go-to condiments.
For dessert, I took advantage of the cherries coming in from Up North. If it weren’t for those blessed pits, I’d eat the whole bag.
