It could be an original recipe, a familial pass-down, or simply a personal favorite. Share your go to fancy feast!
I love cooking all sorts of things, but salmon on a charcoal grill is by far my favorite flavor combo. My finest culinary accomplishment (albeit simplest) is my honey mustard salmon kabobs.
Chop up big chunks of onion, bell peppers (all colors), and fresh, never frozen salmon. Make sure the salmon chunks are cubed and large or you run the risk of losing them to the coals.
Mix up two batches of equal parts honey and yellow mustard (or mustard of choice) and add Dijon mustard to taste.
Kabob up your veggies and salmon, then slide them into a ziplock bag to soak up the honey mustard over night, preferably with a flip-over at some point.
Start up your grill (I use an ancient charcoal grill from the 70’s so I have no precise temperatures for you) and lay down the kabobs.
With your second batch of honey mustard, give a good brushing of the kabobs while they grill. Personally, I love some spice with my sweet, so for that second batch I mix in red pepper flakes, cayenne pepper, chipotle powder and chili powder.
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