It’s mid May and, here in NC, we’re already in the 90s.
Gone are the days where summer casually waltzed in after spring; now, summer recklessly runs towards us, knocking spring over in the process, and slaps us in the face.
On the plus side, GRILLING SEASON IS HERE. And it’s hard to be mad when you have a plateful of grilled salmon kebabs slathered with a garlicky homemade chimichurri sauce.
These garlicky and herbaceous salmon kebabs were the first thing I threw on the grill this season, and I am so very glad that I did.
My husband mentioned that he’d been hankering chimichurri. I know chimichurri is typically served with red meats, but a light went on in my head as he expressed his craving.
I wonder how chimichurri would taste with salmon?
I’m sure my red meat-eating husband’s heart crumbled a little bit, but he’s a good sport and has taken a liking to fish over the last year, so he was into the idea.
And the result was OFF THE WALL.