Grab your grill For BBQ salmon with macaroni salad side
The Times-Tribune
BBQ salmon with macaroni salad side
The Times-Tribune
BBQ Salmon With Macaroni Salad
Cookout season has arrived.
Our food opportunities open up when it鈥檚 again time to enjoy the grilled, smoky flavors of summer parties. There鈥檚 typical fare like hamburgers and hot dogs, but you also can enjoy grilled chicken and sausage or even vegetables.
And let鈥檚 not forget the creamy, dreamy side dishes like potato or macaroni salad.
For your next cookout hit, look no further than Brian Fulton鈥檚 BBQ Salmon and Macaroni Salad.
Fulton, a Larksville resident, is librarian at The Sunday Times as well as a local history columnist and co-host of Access NEPA鈥檚 鈥淗istorically Hip鈥� podcast. He鈥檚 also a phenomenal cook, and his recipe earned a $50 gift card to Riccardo鈥檚 Market, 1219 Wheeler Ave., Dunmore, for St. Francis of Assisi Kitchen, Scranton, through Local Flavor Gives Back鈥檚 Times-Shamrock employee series.
The macaroni salad recipe has been passed down through Fulton鈥檚 family, from his grandmother, Mary, and then to his mom, Mary Ellen, and her twin sister, Mary Ann. It was always served during holidays like Easter, Thanksgiving and Christmas, and Fulton wanted to try his hand at it. As for the meal鈥檚 main dish, Fulton noticed salmon recently became more affordable, and he wanted to create a summery dinner that featured it.
Fulton advised those making the dish that they should cook the salmon for about two to three minutes on each side and watch it so it doesn鈥檛 stick to the grill. Flipping it can sometimes cause it to break apart, so Fulton suggested cooks use skewers to keep the fish together. He uses Dinosaur Sensuous Slathering Bar-B-Que Sauce, of Dinosaur Bar-B-Que restaurants, but cooks can use their favorite barbecue sauce.
鈥淚t鈥檚 really up to your taste and whatever you like,鈥� he said. 鈥淵ou can be pretty versatile with it.鈥�
Family, friends and coworkers know Fulton for his delicious creations. He dabbled in cooking throughout high school but started to get more into it when he went to college at Franklin Pierce University in New Hampshire, where he cooked meals for himself and friends. Then, when he furthered his studies at Penn State鈥檚 main campus, his kitchen prowess began to flourish.
鈥淚 didn鈥檛 have the cafeteria to fall back on, and I was on my own during that time,鈥� Fulton said. 鈥淚t forced me in a way to have to learn and experiment with different ingredients. And I really enjoyed cooking.鈥�
Fulton鈥檚 dishes include Beef Stew, Buffalo Chicken Cheesesteak, Chicken Pot Pie, Oven-Roasted Sausage and Peppers, Grilled Haddock, Macaroni and Cheese, Pretzel-Coated Chicken Strips and more that he shows off for his social media followers. Sometimes, it鈥檚 something simple like an egg sandwich with different kinds of bread, meat or cheese. That鈥檚 the most enjoyable for him.
鈥淵ou just use whatever you have around,鈥� he said. 鈥淲hatever cheese, whatever bread, rolls or bagels. It鈥檚 fun to mix and match and see what you can make.鈥�
He鈥檚 also big into baking, including Buttermilk Pound Cake, Banana Chocolate Chip Bread, S鈥檓ores Bars and more. Fulton loves to experiment with different favors and techniques, like making Cinnamon Toast Crunch Cake, which uses cereal milk in the recipe, or trying his hand at viral food trends he comes across on social media.
Whether it鈥檚 a dinner and all the fixings for family or homemade birthday cakes for co-workers and friends, Fulton is glad his creativity brightens spirits.
鈥淚 like making people happy,鈥� he said.
Brian Fulton鈥檚 BBQ Salmon
For the salmon:
Salmon fillets (fresh or frozen)
Dinosaur Bar-B-Que鈥檚 Sensuous Slathering Sauce (or your favorite barbecue sauce)
If using frozen salmon fillets, defrost according to directions on package.
Clean grill grate. Preheat grill on high for 10 minutes.
Coat salmon with barbecue sauce. Place salmon on the grill for 2 to 3 minutes, then flip and grill for another 2 to 3 minutes (Fulton uses wooden skewers to aid in the flipping).
Salmon should reach an internal temperature of 145 F.
Remove skewers before serving.