Grilling With Salmon This Memorial Day Weekend

Memorial Day weekend will soon be upon us and that means it’s time to dust off the grill and officially welcome the (unofficial) beginning of summer. Just because you’re deciding to cook out doesn’t mean you need to sacrifice a health-conscious menu. Ditch the burgers and hot dogs and switch them out for something you’ll be thanking yourself for later: seafood.

Seafood makes a wonderful main dish that works great with fresh ingredients like corn, tomatoes and grilled vegetables. Salmon particularly is great for grilling. The natural oils in salmon keep it moist but also create a slight crispiness on the outside. Salmon has a mild and refreshing taste that is different from the regular fishy taste you may find in other seafood. It also has impressive health benefits and has been shown to reduce inflammation, lower blood pressure and decrease risk factors for disease.

Still not convinced you want salmon as the main attraction at your grill out? Salmon is an excellent source of lean protein. The proteins found in salmon and other fish are easily digestible and absorbed in the body and they do not contain carcinogenic compounds like some other meats do. Stop by your local Hy-Vee seafood department for your salmon and try this healthy recipe to start the warm summer months off right.


Hearty Salmon Skewers over Brown Rice

Seafood Nutrition Partnership
Serves: 4

All you need:

1 pound salmon, cut into ½ inch cubes
Kosher salt, freshly ground pepper, and paprika (to taste)
¼ cup cherry tomatoes, halved
1 cup pineapple, cubed
1 lemon
2 cups cooked brown rice
8 skewers

All you do:

  1. Coat salmon with topping of kosher salt, freshly ground pepper, paprika or any desired spice.
  2. Slide piece of salmon onto skewer, then tomato, then pineapple. Repeat 3 times on each skewer (or until skewer is full).
  3. Heat grill to medium-high heat. Grill the skewers, turning occasionally and carefully. Squeeze lemon on skewers as they are cooking. Take skewers off when salmon is browned and cooked through.
  4. To serve, place ½ cup rice on plates with 2 skewers on top. Squeeze a bit of lemon, if desired.

Author: Megan Callahan

Megan Callahan, MS, RD, LD is a Hy-Vee dietitian in Lee's Summit, Missouri. She is dedicated to helping people live healthier and happier lives. Megan received a bachelor’s degree in dietetics from Missouri State University. She completed her dietetic internship at the University of Kansas Medical Center, where she also received her Master of Science degree in dietetics and nutrition. She is a member of the Academy of Nutrition and Dietetics (formerly the American Dietetic Association). She is also the president-elect of the Kansas City Dietetic Association. With a passion for nutrition and wellness, Megan is dedicated to educating customers and promoting healthy lifestyles.