Swimming upstream through the work week…

Alas, Labor Day weekend has come to an end and most of us have just labored through a long and blurry-eyed Tuesday.

As with all lovely three-day weekends filled with sun, we find ourselves outside and thinking of awesome things to grill.

Now you have your hamburgers, bacon-wrapped hot dogs, chicken, ribs, etc.  For a weekend with friends, we opted for BBQ pork ribs and added a slightly healthier option of salmon as well.  Beautiful, pink, filleted salmon.

Now this was actually our first time grilling salmon.  Shocking, I know.  Fish is such a delicate meat that can easily be overcooked and ruined.  So we went to the internet and asked our culinary expert brother for some tips to prepare an amazing salmon.

Simple Grilled Salmon with Skin

Preparation:  We bought salmon fillets with the skin.  Seasoned it with just a bit of coarse salt.  Before grilling, Kelson sliced the skin every 2 inches.  We learned that this enabled the skin to stay a beautiful, crisp blanket over the salmon.  If you opt not to slice the skin, it tends to shrivel up and curl.

We were at a rental that provided a propane grill.  Yes, there are those that believe real grilling involves charcoal, but you use what you got!  So let me preface the next set of steps worked out perfectly with the propane (a.k.a. wussy grilling) option.

Once the grill was heated up, he put the skin side down first for approximately 8 minutes to get that crispy exterior everyone loves.  The salmon was then turned over to the other side for about 3 minutes.

Take it off the grill, plate it carefully (the bottom one in the photograph was not plated so carefully…) and squeeze some lemon juice.

Boo-ya!  Beautiful, tasty salmon!

And then there were none… until you opened the fridge and were greeted with leftovers…

If you are anything like us when preparing a group meal, we overcook.  I was taught it was always better to have more on the table than run out when you’re hosting.  Alas, that person wasn’t the one stuck with all the leftovers!

As I mentioned in the chilli post (chilli blog and recipe), I am not a fan of leftovers.  But I am ironically not big on wasting food either.  Quite the dilemma.  So instead of always making my poor husband the garbage disposal, we have found ways to trick my mind by reinventing the repeat offender that is leftover food.

We went home with quite a bit of leftovers from the weekend.  Granted we were happy to take home beer and unmade s’mores; but we also had our fair share of food that included salmon, eggs, brie, and bread.

Salmon and Brie Scramble

Serving: A hungry and tired couple who have worked a full day

Cook Time:  Super fast!


  • 4 eggs
  • 2 fist-sized pieces of cooked salmon (skin removed)
  • Brie (add at your own discretion…)
  • Cooking oil spray
  • Coarse salt
  1. Crack your eggs on the counter and put them in a small mixing bowl.
  2. Whisk the eggs until mixed.  Do not over-whisk!
  3. Add 2 pinches of salt.
  4. Take the salmon and use a fork to break it into smaller pieces.
  5. Cut a few pieces of brie from the wheel into small cubes.  (Optional: Cut another piece to pop into your mouth!)
  6. Spray the cooking oil onto a small skillet and turn on the stove to a medium flame.
  7. As soon as the skillet is heated, pour in the eggs and use a rubber spatula to move the eggs around.  Continue to scrap along the sides as it starts to cook.
  8. Once the eggs are more solid and there isn’t much liquid, throw in the cooked salmon and brie.  Mix it up a bit.
  9. Turn off the stove (probably a minute or so after) and let it sit on the stove, while you grab a plate.

Add some fresh black pepper, toast, and some greens and you’ve got yourself a lovely breakfast for dinner!  (And you managed to clean out your fridge and knock out some of those leftovers.  Hi-five!)



7 thoughts on “Swimming upstream through the work week…

  1. Hi – Love your blog. We haven’t had a chance to make any of the items yet — but just reading and looking is fun, too.

    Love the pics of you two with Maureen today on Kevin’s Facebook page.

    Take care — JEFF

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