Weekly Tailgate Menu 

Grilled Dill Salmon
Grilled Bourbon Salmon
Grilled Fish Kebabs

October is National Seafood Month so this week's menu is a trio of fish dishes to celebrate. All are easy to prepare on the grill for a parking lot party or a backyard tailgate.

The first dish is courtesy of my friend Chef Patrick Mould. It's his modern twist on the Cajun favorite red fish on the half shell that is traditional this time of year. If you want to watch and learn how to make it you can log on to theultimatetailgater.com and watch The Ultimate Tailgate Chef video segment that goes up this week.

Grilled Dill Salmon

By Chef Patrick Mould

Ingredients

4 to 5 lb. Side of Salmon, skin on belly intact
3 tablespoon Dijon mustard
3 tablespoons balsamic vinegar
3 tablespoon garlic, minced
1 tablespoon salt
2 teaspoon black pepper
¾ cup Lou Ana Peanut Oil
Enough fresh dill to completely coat salmon and garnish finished dish
12 slices of lemon

Directions

•  Preheat gas grill or fire up barbecue pit.

•  In a bowl add Dijon mustard, garlic, vinegar, salt, Cajun Seasoning and black pepper. Stir until blended. Slowly whisk in Lou Ana Peanut Oil until blended.

•  Pour over salmon and completely coast with marinade. Allow salmon to marinate at room temperature for 30 minutes. Reserve any leftover marinade for basting.

•  Place skin side up on grill and allow salmon to cook for 5 to 7 minutes until slightly charred. Be careful to not let side of salmon stick to grill by moving carefully with a spatula during process.

•  Using 2 large spatula's carefully flip side of salmon onto skin side. Don't be afraid YOU CAN DO IT!

•  Baste with reserved marinade.

•  Layer fish with lemon then fresh dill until salmon is completely covered. Cover grill and cook for additional 15 to 30 minutes. The amount of cooking time will depend on how you like your salmon. If you like to rare cook less if you like it well done cook it more. I prefer to cook salmon on the rare side as oppose to overcooking the delicate fish. I also prefer the wild king salmon of the Pacific Northwest instead of the Atlantic salmon. Hopefully the skin is crispy and charred.

•  Carefully remove from grill using 2 spatulas again in order not to break up fish. Remove dill and scoop out portion of fish away from skin.

•  Garnish with fresh dill and lemon.

Serves 6 - 8

Grilled Bourbon Salmon

¼ cup bourbon
¼ cup orange juice
¼ cup low-sodium soy sauce
¼ cup brown sugar, packed
¼ cup green onions, chopped
3 tablespoons fresh chives, chopped
2 garlic cloves, chopped
4 salmon fillets

Combine all ingredients except salmon. Pour into a zip-top bag and add the salmon. Marinate in the refrigerator for 2 hours. Turn the bag occasionally to coat evenly.

Preheat the grill to high.

Remove the salmon from the marinade and place on the grill. Cook until fish flakes easily, about 6 minutes.

Serves 4

Grilled Fish Kebabs

2 red bell peppers
1 medium zucchini
1 pound swordfish
1 pound salmon
24 cherry tomatoes
1 cup lightly packed fresh basil
1/2 cup olive oil
1 garlic clove
Salt
Pepper

Heat the grill to high.

Cut the red bell peppers and the zucchini into bite sized pieces. Cut the swordfish and salmon into twenty-four 11/2-inch cubes and thread-against the grain-onto eight skewers, alternating the fish with a cherry tomato, a piece of red bell pepper, and a piece of zucchini.

In a blender purée the basil, olive oil, and garlic until smooth. Season the purée with salt and pepper to taste. Reserve half of the mixture.

Brush the kebabs with half of the basil mixture and season them with salt and pepper.

Place on the grill and cook until the fish is opaque, 6 to 10 minutes, turning occasionally.

With a clean basting brush, coat the kebabs with the reserved basil mixture and serve.

Serves 4

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More recipes at the Food Bowl