Get Healthy: Dub Shack BBQ Does Honey-Garlic Salmon

Over the past year of enduring the coronavirus and all of the mandates, recommendations, and staying our butts at home, surely some of us would have made a lifestyle change or two – or gladly supported the new small business ventures that have sprung. I have not quite gotten healthy as the pandemic is aiding me in gaining at least fifteen more pounds from everyone’s good food, cold beer, and stronger friendships [no word on the Springhill Manor cookout yet but the Girls’ Day In event was a success] yet I found time to work in something from the water:  fish. I have always been against grilling catfish mainly due to being a native Arkansan who only enjoyed bottom-feeders one way:  deep fried and battered with a slew of sides such as the Brisket Baked Beans recipe that should have posted before now, but it may be worth the effort to try one day. If it works, look for me to evangelize in this space about the virtues of grilled catfish.

Today, we eat honey-garlic salmon!

Enough of me flapping yap:  I need to punch the clock!

Ingredients

·        Salmon (can be whole or filets, steer away from the canned stuff)

·        Kosher salt

·        Black pepper

·        Cayenne Pepper (if heat is an issue, use paprika instead)

·        Dub Shack BBQ’s Get Honey barbecue sauce or a honey barbecue sauce of your choice

STEP ONE. Thaw out the salmon. Unless you just purchased it from the fishmonger of your choice (ex. Kroger, Whole Foods, anyone local), allow it to thaw out overnight in the refrigerator. This step cannot be rushed!

STEP TWO. Once thawed, use a clean countertop or cutting board and season the fish with kosher salt, black pepper, and cayenne pepper. You do not have to season it heavily as we respect our proteins and wild salmon beats its farmed counterparts seven days a week and twice on Friday nights; it is also important to treat it like chicken regarding cross contamination. If that breeds trouble, then light your grills before seasoning it. No one should get sick from your food.

STEP THREE. If you have not already done so, go light your grills. Give it a two-zone fire:  one hot side, one cool side. Salmon does not take all that long to cook, and by the time you get a beer cracked opened, it may be time to put it on the grill. Once the coals ash over, place them on one side with a couple of cherrywood chunks and bring out the fish.

STEP FOUR. Salmon does its best work skin-side down minding its own business, so go ahead and place it on the cool side skin-side down. Depending on the size of the fish (mine was roughly the length of a computer keyboard), allow it to mingle with the smoke as it cooks and come back to turn it in fifteen minutes. If you ended up purchasing the freshest salmon Whole Foods or Kroger or your local fishmonger has, chances are you have the pieces will be wrapped in Saran Wrap and in a Styrofoam tray. That is perfectly fine – the end result is what matters here. With the smaller pieces, turn them at five to seven minutes to ensure even cooking. Once it changes from the pink look you paid for to where it looks flaky, pull it from the grill.

Where does my Get Honey sauce come into play? 

Use it as a glaze to set an additional layer of flavor and allow it to rest about ten minutes before serving. If it is your prerogative as everyone cooks a little bit differently, keep the bottle around and enjoy it as intended.

Serve this with mashed or loaded baked potatoes, broccoli or asparagus, or something that will get the stamp of approval from your doctor and dietician.

I have written about my own health challenges over the past few years – the ‘COVID15’ is very real, and now I have suits I cannot wear at this time. Doing this recipe is a quick dinner that allows me to hang out in the backyard and depending on where Little Miss Sunshine is, I can also watch her play with her friends. As always, thanks for checking out what your friendly pitmaster is doing – remember that every day is a GREAT day for Dub Shack BBQ and be blessed!