1 package Sweet Sriracha Rubbed Salmon, thawed as per instructions
2 earns corn on the cob, par boiled and cut into 3rds (2” wheels)
2 New Potatoes, par boiled and cut in half
¼ cup Extra Virgin Olive Oil
1 tbsp salt
1 tsp pepper
2 cloves Garlic, minced
2 sprigs Rosemary, chopped
Juice of 1 lemon
1/8 cup Butter, melted
1 bunch Scallions, chopped
Start by sliding one of the salmon tips all the way down the skewer about 1” from the base. Then skewer a wheel of the corn through the core until it touches the first piece of salmon. Repeat this until each skewer has 4 pieces of salmon and 3 pieces of corn.
Place the salmon on the gill and follow cooking instructions on package, basting the skewers with the melted butter as it cooks
Once the salmon it on the grill toss the par cooked potatoes in the olive oil, salt, pepper, rosemary, and minced garlic. Place the potatoes on the grill, flat side down and grill for about 4-6 minutes, or until grill marks have formed on the potatoes.
Serve by platting the potatoes first. Then place the cooked skewers on top or to the side. Sprinkle all the sliced scallions over everything, along with a squeeze of lemon over the entire dish. It is optional to pour the remaining melted butter over the dish as well. Enjoy!