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.
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.
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.