Check out this super easy make-ahead meal that is sure to keep you satisfied! Peanut noodle salad with grilled chile shrimp! This sweet and savory dish will feed your family dinner out of one pot or divide it into four portions for a simple lunch that's great reheated or cold.

View all of the Shrimp Meal Prep Recipes HERE!

Peanut Noodle Salad with Grilled Shrimp and Mukikame

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Makes 4 servings

Ingredients

• 1 pound shrimp, peeled, deveined


• Sweet Water Tres Chiles Fajita Bath


• 1 Tablespoon Dizzy Pig Tsunami Spin


• EVOO, in a Spray Bottle


• One Can Coconut Milk


• One Bottle Kim’s Gourmet Spicy Peanut Sauce


• 4 servings noodles of your choice


• 2-3 large carrots, shredded


• 8 oz frozen shelled edamame beans (AKA mukikame)


• 1 small bunch green onion, for garnish


• 1 bunch Cilantro (optional garnish)


• Roasted peanuts, crushed (optional garnish)

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Instructions

1. Preheat your grill to 450°F, set up for indirect grilling with a frogmat in place.


2. Marinate shrimp with the Tres Chiles Fajita Bath and allow to soak for about 5 minutes.


3. While the shrimp marinate, scrub, rinse and shred carrots. Also, begin to boil a large pot of water to cook noodles.


4. Season edamame beans with olive oil. Remove shrimp from marinade and place on the grill with edamame. Close the cover and allow to cook for about 8-10 minutes, turning both halfway through their cook.


5. Cook noodles according to manufacture's specifications.


6. In a large pot, make peanut gravy by heating coconut milk with 1 tablespoon of Dizzy Pig Tsunami Spin seasoning. Add one bottle of Kim's Spicy Peanut Sauce and heat to a simmer.


7. Add noodles, vegetables, and grilled shrimp


8. Garnish with green onion, cilantro, and crushed peanuts.

Try some other meal prep lunches: Grilled Salmon Nicoise Salad or Grilled Salmon Grain Bowl

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To get started, you'll set up your grill. Cooking on the Yoder Smoker YS640s is simple, and great for baking, searing, roasting, and smoking. In this case, I've opted to fill this pellet smoker with BBQr's Delight Pecan Pellet Grill Fuel. It's an oak-based pellet blended with pecan wood for getting flavor and consistency with any pellet grill or smoker.



I'll preheat my grill to 450 degrees F, with a diffuser plate in place for indirect grilling. I also opted to use a Frogmat, a silicone-lined mat perfect for grilling smaller items that may tend to fall through the grates. It's important that you set up your grill so that direct flames do not hit the Frogmat, which can cause the silicone to melt or burn.



I'll start the cooking process by marinating peeled, deveined shrimp in Tres Chiles Fajita Bath, about one cup's worth. The bottle instructs you to dilute it with water since the acidity level is so high. However, if you don't dilute it, you'll get a bigger flavor impact. The problem is you'll run a risk of chemically cooking with such high acidity in a marinade. For a protein that only needs to marinate for five minutes, such as shrimp, it is fine as long as you don't forget to take it out of the marinade after a brief amount of time. Any more time and you run the risk of making ceviche! If you were to substitute a different protein that takes longer to marinate, such as chicken, I would dilute according to the manufacturer's instruction and marinate for the suggested length of time before grilling.



While the shrimp marinates, prep the carrots. I prefer to scrub my carrots, rinse them, and then shred them with the large side of a grater.



This would also be a good time to get a pot of water boiling to cook your noodles. By the time that gets started, I'm ready to take my shrimp and edamame out to the grill.



Place the shrimp and edamame beans on the Frogmat. Remember: this shrimp has only been marinating for about 5 minutes before hitting the grill.



In this instance, I've put the beans closer to the firebox, or heat source, because they will need more time to cook than the shrimp. I also seasoned the beans with a little olive oil in a spray bottle. From here, I will close the lid of the grill and allow the beans and shrimp to cook for about 4 or 5 minutes.



Make sure to give everything a turn, and close the lid for another 4 or 5 minutes, adjusting the cooking time if necessary.



When the shrimp are done, they will be opaque in color through the center. You can check this by looking at the spine of the shrimp to ensure there is no more translucent blue-gray color left. Also, you can feel a slight resistance if you squished them with your fingers. They should be firm, but not bouncy or rubbery.



I like to check the doneness of the edamame beans by tasting them. You can eat these without cooking them, but they will become more tender when heat is applied. So just cook them to your desired texture. Once your edamame and shrimp are off the grill, allow them to rest at room temp while you tend to your noodles and sauce.



To build the sauce, I gravitated towards Tsunami Spin from Dizzy Pig. It's a great BBQ rub seasoning that has Asian spices, paprika, onion, garlic, and sesame seeds. If you're not a fan of the Tres Chiles Fajita Bath as a seasoning for your shrimp, you can easily replace it with this.



I take one can of unsweetened coconut milk and "bloom" the spice blend in the milk. "Blooming" is a technique where you activate spices with heat, often in a fat. In this case, the fat is coconut milk.



Once heated through, it's time to add Kim's Gourmet Spicy Peanut Sauce. This sauce brings a wonderful sweetness, nuttiness, alongside some decent heat from some cayenne.



Once the peanut sauce is added, you'll once again just cook until simmering. As for the noodles, follow the manufacture's instructions for cooking, and allow them to completely drain excess water before adding them to the sauce.



Here I've cooked four portions of ramen noodles ready to add to my creamy peanut sauce.



Just coat the cooked noodles in your sauce. You may notice a little extra sauce lingering in the bottom of the pan. Don't worry: it will eventually thicken up and cling to those noodles.



From here, you can add all of your remaining ingredients if you were to serve it family style. But at this moment I was prepping for future lunches during the week, so I divided my noodles evenly into four portions, ready for all my nutritious protein and vegetables.



I add about a half cup of each of these components to my bed of noodles. To keep it easy, I garnished with green onions, but you could also add chopped peanuts or cilantro if you prefer.



 

This salad makes it feel like summer, where fresh vegetables reign alongside sweet and spicy barbecue flavors. The dressing is not complicated, combining your favorite ranch and barbecue sauce! This great meal prep option is a crowd favorite!

View all of the Shrimp Meal Prep Recipes HERE!

BBQ Shrimp Salad

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Makes 4 servings

Ingredients

• 1# Shrimp


• 4 Cobs Corn


• Saica Extra Virgil Olive Oil, as needed


• R Butts R Smokin Honey Chipotle Rub, as needed


• 2/3 cup reduced-Fat Avocado Ranch Dressing


• 1/3 cup Plowboys Tarheel Tang


• 1/2 cup Cherry Tomatoes, halved


• 1/2 large Red Onion


• 2 Avocados, halved


• 1 Lime, cut into quarters


• 8 radishes, sliced thin


• 1 small bunch of basil


• 1 head iceberg lettuce, sliced thin

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Instructions

1. Preheat YS640s to 450°F, set up for indirect grilling.


2. Season shrimp with R Butts R Smokin Honey Chipotle Rub. Season corn with EVOO and honey chipotle rub.


3. Grill corn and shrimp over high heat until shrimp is cooked through and corn is tender. This will take about 10-12 minutes, turning halfway through cooking.


4. Prep the vegetables. Thin-slice iceberg lettuce, halve cherry tomatoes, dice red onion, chiffonade basil, and halve avocados. To preserve the avocados, take a lime wedge and wipe lime juice on the cut side to prevent browning/oxidizing.


5. Make dressing by mixing two parts ranch with one part Plowboys Tarheel Tang.


6. Portion and assemble in containers for the week. To serve, slice avocado over the salad, add dressing, and enjoy!

You may also try: Grilled Salmon Salad with Magic Tahini Dressing

Begin by preheating your grill to 450°F, and set it up for indirect grilling. You will also need a frogmat (a silicone-lined mesh screen). If your grill only works with a direct-grilling setup, opt to use double-pronged skewers to grill the shrimp over the flame. The frogmat is only to be used with indirect grilling, where no flame will touch the mat, causing it to melt/burn.



I wanted to go with a classic barbecue flavor profile, and this honey chipotle rub from R Butts R Smokin fit the bill perfectly! After coating the shrimp with this rub, allow it to sit for several minutes to adhere to the natural moisture in shrimp. The same goes for any protein where you'll use a rub like this. The rub will deepen in color and begin to look wet/saturated, and that's when you know it's ready for the grill!

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Before I head out to the grill, I also will season my corn. First I remove the husks and then coat them with extra virgin olive oil, followed by a good coating of the same honey chipotle rub.



Once seasoned properly, I'll place my corn and shrimp on the hot grill. For my setup on the Yoder Smoker 640s, I've place a frogmat on the left side of the grill, which will give plenty of space for the corn to sit right over the fire source. Once placed properly, I'll close the lid of the grill for about 4-6 minutes before coming back to flip the shrimp, turn the corn, and close the lid again to cook for another 4-6 minutes.



Here we are about 10 minutes into cooking. The shrimp are opaque in color and cooked through. I'll pull these, but allow the corn to go for a little longer just to get those signature char marks I like. While everything is cooking, I'll head back inside to prep the vegetables.

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Once cool enough to handle, slicing the kernels off the length of the cob is all you need to do. The corn is probably my favorite part of this whole recipe. Grilling it brings out the sweetness that I enjoy, but also the grilled smoky flavor melds into the other vegetables beautifully.



Finally, to make the dressing, mix two parts ranch dressing and one part barbecue sauce. Barbecue sauce tends to fairly sweet, so to cut down the sugar I opted for the Plowboys Tarheel Tang. I also decided to use a reduced-fat avocado ranch in place of a standard recipe ranch to help make this a lighter dish.



This meal stays freshest if you keep your vegetables and protein separate. The avocado should also be kept separate in an air-tight fashion. However, when you're ready to eat, put it all together. You'll feel so great every day when lunch is a heaping amount of vegetables and full of sustained energy from lean protein!

You may also enjoy: Grilled Salmon Grain Bowl

Anyone who knows me well knows that I love Asian food, but more specifically, Japanese food. Inspired by Kim's Gourmet Terriyaki Sauce, I'm showing you a healthy and easy-to-make Shrimp Rice Bowl, served with a side of yummy grilled edamame!

View all of the Shrimp Meal Prep Recipes HERE!

Teriyaki Shrimp Rice Bowl

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Makes 4 servings

Ingredients

• 1# Grilled Shrimp


• Dizzy Pig Tsunami Spin Rub


• 20 oz Simple Truth Organic Whole Grain Medley - (Frozen cooked brown rice, red jasmine, and black barley infused with garlic and spices)


• 10 oz Whole Edamame, frozen


• EVOO


• 2-3 large carrots, shredded


• 1 bunch Green onion, sliced thin


• ½ large red onion, medium dice


• Spicy mayo - sriracha & mayo


• 4 Cups spinach


• Sesame seeds, for garnish


• Kim’s Gluten-Free Teriyaki Sauce

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Instructions

1. Preheat your Yoder Smokers YS640s to 450°F, set up for indirect grilling, outfitted with a frogmat.


2. Season shrimp with Dizzy Pig Tsunami Spin Rub. Season edamame with olive oil, then a coating of Dizzy Pig Tsunami Spin Rub.


3. Grill shrimp and edamame for about 8-10 minutes, flipping them halfway through cooking. Closing the grill lid for that duration will ensure a proper cook.


4. Prep the vegetables: shred carrots, slice green onion, dice red onion.


5. Make the spicy may by combining about 4 Tablespoons of each sriracha and mayonnaise together.


6. Cook whole grain medley (or grain of your choice) according to manufacturer's specifications.


7. Portion everything evenly between four containers, starting with a bed of spinach in each container. Add cooked and cooled grains, vegetables, then shrimp. Hold in fridge until ready to serve.


8. Serve Rice Bowl with sesame seeds, teriyaki sauce, spicy mayo, and grilled edamame.

Shop all products HERE!

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After getting the grill nice and hot, I season my shrimp with Dizzy Pig Tsunami Spin Rub. This barbecue rub works really well within Asian flavors, especially with sesame seeds being present in the rub to create a nice and subtle, nutty flavor.



I'm also seasoning my edamame with cooking oil and the same Dizzy Pig Tsunami Spin Rub.



Once the seasoning has had some time to really adhere to the shrimp (about 5-10 minutes), I'll set up my frogmat with in the grill. It is important to note that a frogmat is only to be used on a grill that uses indirect cooking, such as a pellet smoker. Any direct flame on the frogmat will cause the silicone-lined mesh to melt and burn. If your grill works with direct over-the-flame cooking, I would suggest using some double-pronged skewers.



I like to put my vegetables right close to the heat source, mostly because they are more resilient and less likely to overcook, unlike shrimp.



Once it's all evenly spread out to where I like it, I will close the grill lid and allow everything to cook for about 4-5 minutes before coming through and giving everything a turn.



Fully-cooked shrimp will be opaque in color throughout. You can check this by looking along the spine of the deveined shrimp, taking note of a pale pinkish color through the center. The shrimp will also have only a slight yield in pressure when checking for doneness. You definitely don't want them to be rubbery!

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For an added touch of spice, I put together a spicy mayo with equal parts sriracha and mayonnaise.



It's up to you how you want to portion everything for the week's lunch. I almost always make an excuse to eat out once a week, so I usually only portion for four lunches. Keeping the veggies fresh by separating the shrimp is something you can do, but not necessary. I'm all for everyone finding the best way to do things for themselves. This just so happens to be the way I enjoy eating this meal.



I put a small amount of spicy mayo into a little sauce bed of teriyaki sauce to enjoy my edamame to the max. I also garnish my shrimp with the same sauces and some sesame seeds. Everything works so well with the garlic grain medley. I hope you find the time to enjoy this recipe.

Greek salads are found frequently on lunch menus, but rarely will you find them with grilled shrimp and romaine! Chef Britt shows you how to put together this flavor-packed Greek Grain Salad and keep it fresh all week!

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Greek Grain Salad with Shrimp

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Makes 4 servings

Ingredients

Grilled Components:

• Dizzy Pig Raging River Seasoning


• 1# Shrimp


• 1 head Romaine


• Olive oil

Dressing/Marinade:

• ½ C Red wine vinegar


• 3 TBSP Dizzy Pig Raging River Seasoning


• 1 C EVOO


• 1 Shallot, minced


• ¼ C Parsley, chopped

Salad:

• 2 heads Romaine


• 1 large English Cucumber


• 2 Roma Tomatoes


• ½ C Kalamata Olives


• ½ C Feta, crumbled


• 1C pot barley+ 3C Water

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Instructions

Cook pot barley by bringing 3 cups of water and one cup rinsed barley up to a boil, lower to a simmer, and cover to cook for 35-40 minutes. Once finished cooking, spread out to cool on a sheet pan and hold until ready for assembly.

Assemble the dressing by blending together 1/2 cup red wine vinegar, 3 Tablespoons Dizzy Pig Raging River Seasoning, 1 cup EVOO, 1 minced shallot, and 1/4 cup of chopped parsley. Once properly emulsified, use about 1/4 of a cup to marinate shrimp and 1/3 of a cup to dress the cooled pot barley.

Slice one head of romaine lettuce vertically in half and coat the cut side with extra virgin olive oil. On a hot grill, char the romaine halves and grill the shrimp until cooked through, about four to five minutes on each side.

Portion and assemble the finished Greek salads with barley, vegetables, feta, olives, and cooled grilled shrimp into four containers.

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I love the freshness of a Greek salad, but I think my favorite part is the briny add-ons, like good kalamata olives and punchy feta cheese. But let's face it: greek salads are on every fast-casual lunch counter known to man. Maybe it just feels that way. And it's not that I'm mad about that, I really do love Greek salads, but I want to shake things up with the perfect flavor add-on: smoke. I set out to make this classic lunch staple with a new twist by grilling a portion of the romaine to bring that smoky edge we didn't know we were missing. Check it out!



The first thing to knock out is to start cooking your barley. Here I've rinsed one cup of barley and will add it to 3 cups of water to cook. It's very similar to rice, you bring to a boil, lower to a simmer, cover, and cook for approximately 35-4o minutes or until tender.



While the barley cooks and your grill is heating up, assemble the dressing. Here I start with mincing some shallot.



High-quality olive oil is essential for making a great greek dressing. Here I'm using one cup of Saica Castelvetrano Extra Virgin Olive Oil.



Combine 1/2 cup of red wine vinegar with olive oil, then add 3 tablespoons of Dizzy Pig Raging River Seasoning. With smoked paprika as the background, this seasoning has herbs and a slight sweetness to make your greek seasoning stand out.



1/4 cup of flat-leaf parsley (packed) with the stems removed goes in with the shallots and other ingredients.



Blend until smooth. I enjoy this immersion blender for making dressing quickly.



We will use this dressing to marinate the shrimp and dress the barley.



I add about a quarter cup of the Greek dressing to one pound of peeled and deveined shrimp. Toss until evenly coated and allow the shrimp to marinate for about 15 minutes.



Once my barley is cooked through, I spread it out on a sheet pan to cool. I use just enough of the dressing to coat the barley. A little goes a long way in this case, so I wouldn't do more than a 1/3 cup.



Next, we move onto prepping the romaine for the grill. Because grilling can wilt the lettuce, I will only grill one head of romaine and keep the other two fresh. This way I can mix in the grilled lettuce with the fresh and get the benefits of both.



Once I cut the head of romaine in half, I will season the cut side with olive oil using this bottle sprayer.



Since grilling is what separates this greek salad from the multitudes of recipes out there, make sure you start by getting your grill set up with the right fuel. I've opted to use BBQr's Delight Pecan Pellets with the YS640s pellet smoker. Preheat your grill for high-heat grilling, 450 degrees F or higher.



In this recipe, I'm cooking shrimp, and the Frogmat is perfect for grilling smaller items that may want to fall through the grates. Even though it can withstand high temperatures, it's important to know when using the Frogmat that the grill is set up for indirect cooking, meaning the diffuser plate is in place so no flames should flare up and touch the frogmat as it cooks. If you have a grill that's better used for direct grilling, such as a Napoleon Gas Grill, I would suggest using double-pronged skewers for your shrimp.



Now that we're ready for the grill, I place my romaine over the heat source for high-temp searing, while the shrimp set on the remaining space of the bottom shelf of the smoker. The shrimp will be done once they're opaque in color and have a slight firmness throughout. As for the romaine, we are just looking to get those characteristic grill marks. The higher the temp, the more char we get without completely wilting the lettuce.



The cook on the shrimp and romaine will only take a few minutes, so I close the door to the grill and head back inside to chop some vegetables.



Here's a good visual about how to get even cuts on your tomatoes and cucumbers.



I've put together my salad add-ins. Good feta and kalamata olives are crucial any Greek salad for me. You'll notice in the background of this photo I have chopped all three heads of romaine and tossed them together before portioning.



When assembling, I place the cooled, dressed barley into the bottom of the container, followed by my chopped tomatoes and cucumbers, feta, and olives. Place the chopped romaine on top, followed by the grilled shrimp. It's important to allow the hot components to cool completely before assembling.



There you have it! Greek Grilled Shrimp Salad ready for your lunchbox!

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Another year ends, and a new one begins. Ring it in alongside the All Things Barbecue family, with Fresh Oysters on the half shell and a Charred Champagne Mignonette. Cheers!

Oysters with Charred Champagne Mignonette

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Ingredients

• 2 dozen oysters


• 2 shallots, whole, peeled


• 1/2 cup Champagne vinegar


• 2-3 tbsp Champagne (or sparkling white wine)


• 1 tbsp Killer Hogs Hot Sauce


• 1 tsp black pepper

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Instructions

Build a charcoal fire in a Weber Chimney Starter. Place a single GrillGrate over the top of the chimney.

When the grilling surface is hot, char the shallots over the charcoal. Blacken most of the surface. The shallot doesn’t need to be cooked all the way through.

Remove the shallots from the grill and mince.

Combine the minced shallots with the remaining ingredients in a small bowl. Mix well.

Serve a spoonful of the mignonette sauce over each shucked raw oyster on the half shell.

The winter wind is chilling us all to the bone. Time to snuggle up in our favorite blankets and slippers to embrace the season. What better way to warm up our souls with this hearty peanut curry? Inspired by one of my favorite Thai restaurant dishes (pra ram long song), this version cuts through half of the work by using Kim’s Gourmet Spicy Peanut Sauce for the base.

View all of the Shrimp Meal Prep Recipes HERE!

Peanut Curry with Chile Shrimp

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Makes 4 servings

Ingredients

• One Can unsweetened coconut milk


• One bottle Kim’s Gourmet Spicy Peanut Sauce


• 2 Heaping Tablespoons Red Curry Paste


• 5 Cups spinach


• 8 oz broccoli florets


• 4 servings of cooked brown jasmine rice


• 1 lb shrimp, peeled, deveined


• 1/2 Bottle Tres Chiles Fajita Bath

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Instructions

1. Preheat your Yoder Smokers YS640s to 450°F set up for indirect grilling, with a frogmat or double-pronged skewers to use to grill the shrimp.


2. Marinate shrimp for 5-10 minutes using Sweetwater Spice Co. Tres Chiles Fajita Bath, undiluted.


3. Spray Duck Fat or oil of choice over broccoli florets.


4. Grill broccoli and shrimp for 8-10 minutes, with the grill lid closed, turning halfway through.


5. Make peanut curry sauce by heating coconut milk and "blooming" red curry paste. Finish curry sauce by adding Kim's Gourmet Spicy Peanut Sauce to heat through.


6. Add grilled broccoli to sauce and then add spinach to wilt.


7. Cook brown jasmine rice.


8. Serve curry and shrimp over cooked brown jasmine rice immediately or portion in fours to cool and reheat later.

View all of the products HERE!

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What I love most about this recipe is how fast it all comes together. The first step is to get our shrimp marinating.



I opted for a big punch of flavor with the Sweetwater Spice Co. Tres Chiles Fajita Bath, undiluted. Because of this brine concentrate's acidity level, it's wise not to marinate it for much longer than 5-10 minutes, to avoid making something halfway to ceviche.



I also season the broccoli with spray duck fat, which is just conveniently around our kitchen at almost any given time. Feel free to use any cooking oil you have on hand, keeping in mind the flavor it might impart along the way.



All the while, the Yoder Smokers YS640s has been preheating to a high temp of 450°F. At this temp, pellets will constantly be feeding into the firebox, giving us the ability to quick-cook anything. I also outfit the grill with a frogmat, to avoid any shrimp or broccoli to fall through the grates.



If you are using a grill that uses direct over-the-flame heat, forgo the frogmat, as to avoid any damage caused by direct flame and opt for skewers or a fry basket to avoid anything falling through.



To give everything a proper cook, I cook the shrimp for about 8-10 minutes, giving everything a quick flip halfway through the cook. It's also important to close the grill door to ensure radiant heat helps aid the cooking process.



Meanwhile, you can begin creating your curry sauce. It starts with heating coconut milk.



I love this Hestan Cue Induction Burner. Heats immensely fast and has easy touch-sensitive controls.



Once the coconut milk starts to warm up, add a couple of heaping tablespoons of red curry paste to bloom. "Blooming" will help open up and release those wonderful spices to their full potential.



Once simmering, add one entire bottle of Kim’s Gourmet Spicy Peanut Sauce. 



I know this sauce isn't technically three ingredients, but I love that I can whip this up without breaking the bank trying to fill up a spice cabinet from scratch.



After your sauce has simmered and come together, add your grilled broccoli florets, followed by the spinach.



Cook the veggies through until the spinach has wilted and the broccoli has become tender.



I planned on eating this as a meal prep, so I went ahead and portioned out my curry, shrimp, and rice accordingly. I opted for par-cooked brown jasmine rice, mostly because it is convenient to heat and prepackaged for easy travels.



Serve the curry over the brown rice and top with the tres chiles shrimp. Hearty. Warm. Satisfying.

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Fire up the grill, it's it's time to fry up some fish tacos! That's right, forget about making a greasy mess of your kitchen, take the frying outside. These Beer Battered Fish Tacos with Hatch Chile Slaw are everything you want out of a late summer meal!

Beer Battered Fish Tacos

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18 small tacos

Ingredients

• 1 1/2 - 2 lb cod fillets


• 1 cup all-purpose flour


• 18 small corn tortillas

For the beer batter:

• 1 cup all-purpose flour


• 2 tbsp Mook’s Taco Seasoning


• 1 tbsp Noble Saltworks Hickory Smoked Flaked Finishing Salt


• 1 tsp sugar


• 1/2 tsp baking powder


• 1 1/4 cup Mexican beer


• 1 tsp Greenade Green Chile Sauce

For the Pickled Jalapeño Crema:

• 3/4 cup sour cream


• 1/4 cup mayonnaise


• 1 tbsp lime juice


• 2 tsp Cattleman’s Grill 8 Second Ride Carne Asada Seasoning


• 1 tsp cumin


• 1/2 cup cilantro, chopped


• 1/4 cup pickled jalapeños, minced

For the Hatch Chile Slaw:

• 4 cups (12 oz) red cabbage, sliced thin


• 1 hatch chile, seeded, sliced thin


• 1 cup carrots, grated


• 3/4 cup crema

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Ingredients

To make the Pickled Jalapeño Crema, combine all ingredients and mix well. Store in the refrigerator for up to one week.

To make the Hatch Chile Slaw, combine all ingredients in a large mixing bowl. Mix well by hand, squeezing the cabbage to break it down. Cover and place in the refrigerator until ready to serve.

Preheat your Yoder Smokers YS640s Pellet Grill to 425ºF, set up for indirect grilling (diffuser plate installed). Remove the second shelf from the grill. Place a Lodge 12” Cast Iron Skillet on the left side of the main cooking grate. Fill about 1/4-1/3 full with vegetable oil. All the oil to heat to a temperature of 400ºF.

Fry the corn tortillas until lightly crisped, but still flexible.

Slice the cod fillets into 1 1/4 - 1 1/2 oz pieces (one piece should fit one corn tortilla).

To make the beer batter, combine all ingredients and whisk to combine.

Place 1 cup flour in a shallow dish. Dredge each piece of fish in the flour, then transfer to the beer batter. Coat in batter and transfer directly to the preheated oil.

Fry up to four pieces at a time, turning when the submerged batter is golden brown, then browning the other side. Cook until the internal temperature reaches 145ºF. If the fish is browned, but not yet fully cooked, carefully remove the fish from the hot oil and transfer to the cooking grates on the right side of the grill to bring the internal temperature up.

You might also enjoy: Shrimp Tostadas with Jalapeño Guacamole

When the fish is cooked through, transfer to a wire rack or paper towel. Continue frying the fish in batches.

To assemble the tacos, spread the Pickled Jalapeño Crema across the corn tortilla. Place a piece of the beer battered fish on the crema. Top the Beer Battered Fish Tacos with the Hatch Chile Slaw.

"Niçoise." You may have seen the word previously on a menu, but are not entirely sure how to pronounce it. Niçoise (pronounced "nee-swahz") is a classic French dish often found in European Bistros and adored by culinarians around the world. Although you can find more traditional iterations that only use cooked tuna and raw vegetables, this is a more nouveau take with grilled salmon, boiled eggs, and blanched vegetables. Some briny olives and capers add salty interest, while the tangy lemon vinaigrette packs the punch.



Feel free to play around with the vegetables you choose to dress up this salad, like adding tomatoes for a more traditional approach. I used Castelvetrano olives, mostly because I really enjoy their briney flavor, but salty anchovies would be a great punch of flavor.

Grilled Salmon Niçoise Salad

Makes 5 portions

Ingredients

• 1 Whole Side of Atlantic Salmon (skin on preferred)


• Cattleman’s Grill Ranchero Seasoning, as needed


• 5 Mini seedless cucumbers, cut into large bite-size pieces


• 12 oz Green beans, trimmed and cut in half


• 1.5 lbs petite fingerling potatoes


• 6 eggs


• 10 oz Castelvetrano Olives (although you can substitute your preferred kind)


• Capers, for garnish


• Kosher salt (for blanching vegetables)


• Fresh cracked black pepper, for garnish

Lemon Vinaigrette:

• 3 Cups Saica Sicilian Extra Virgin Olive Oil


• 1 Cup fresh lemon juice


• 8 Tbsp. Dijon Mustard


• 4 tsp. Reida Raw Wildflower Honey


• 1 Tablespoon Kosher salt


• 1 Tablespoon Black pepper

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Instructions

Grilled Salmon:

Preheat your grill for medium-high heat, or 475 degrees if using a pellet smoker. Clean your side of salmon, ensuring it is free of pin bones and scales. Using a filet knife or chef’s knife, cut the salmon filet into 5 - 6 portions, depending on the size of the filet.

Generously season the flesh with Ranchero Seasoning. The skin will not need seasoning, but will add more flavor and maneuverability on the grill if left on.

Place the salmon filets skin-side down in an area of the grill that promotes indirect cooking. This means away from the heat source. So either on an upper secondary shelf or further away from hot coals. Cook the salmon skin side down for five minutes, then flip to finish cooking. Once the salmon has reached an internal temperature of 150 degrees, pull from grill, and set aside on a plate to cool in the fridge.

Lemon Vinaigrette:

Measure dijon mustard, fresh lemon juice, honey, salt, and pepper into a large bowl and whisk together. Add olive oil in a slow, thin stream while whisking constantly to emulsify. Conversely, it is possible to combine all the ingredients together with a blender to create an emulsion.

Blanched Vegetables:

Bring a large pot of heavily-salted water to a rapid boil. Drop in the trimmed green beans all at once and allow them to cook in the water until the water begins to boil rapidly again. Take the green beans out of the water and transfer to an ice bath to chill.

Place all the potatoes in a large pot and cover with water. Heavily salt the water. Bring potatoes and salted water to a boil and continue to cook until just fork-tender, about 20-25 minutes. Transfer potatoes to an ice bath and reserve until cooled.

Medium-Boiled Eggs:

Place the eggs in a medium pot and submerge them in lukewarm water. (No salt or baking soda in the water!) Bring the eggs to a boil over medium high heat. Once the water is boiling, reduce the heat and let them cook for just 5 minutes more. Once that time is up, place them into ice water to cool immediately. Once they are absolutely and completely cooled, peel them under water.

Salad Assembly:

Place your cooled blanched vegetables, cut cucumbers, and peeled eggs together in a bowl. Remove skin and flake your salmon filet. Hold salmon and vinaigrette separately from the vegetables until ready to eat for maximum freshness. Enjoy!

 

Try some other lunchtime meals featuring grilled salmon: Grilled Salmon Grain Bowl or Grilled Salmon Salad with Magic Tahini Dressing

 

 



The foundation to my version of this salad uses the blanching as a main technique. Blanching vegetables is a great way to extend the life of certain vegetables, while maintaining great flavor and color. It works best with hardy vegetables such as green beans, potatoes, asparagus, peas, broccoli, and cauliflower.



If you are using potatoes in this recipe, it's best to use a thin-skinned, waxy type, such as these petite fingerlings.



These green beans already came free of the tough fiber that runs along its spine. For ease of eating, I opted to trim the tough ends and cut them in half before blanching.



My technique for this is to place the eggs in a medium pot and submerge them in lukewarm water. (No salt or baking soda in the water!) Then I'll bring the eggs to a boil over medium high heat. Once the water is boiling, I reduce the heat and let them cook for just 5 minutes more. Once that time is up, I place them into ice water to cool immediately. Once they are absolutely and completely cooled, then I will peel them under water.



The dressing is so simple! Place fresh-squeezed lemon juice, dijon mustard, honey, salt, and pepper together in a bowl. Slowly drizzle in the olive oil while whisking vigorously. I think the secret to really good dressings are just having really good ingredients on hand, such as this Saica Extra Virgin Olive Oil and Reida Farm Honey. This lemon vinaigrette is so easy, yet also versatile! I use this same recipe to go with a Grilled Salmon Grain Bowl.



To prep the salmon, the first thing you'll want to do is ensure you have a sharp knife. I prefer a Shun 6" boning or filet knife when working with certain cuts of meat, but a chef's knife such as a Wusthof 8" Classic IKON chef's knife would also work. I use one whole side of skin-on salmon for this recipe, although it works well without skin, if you prefer. The skin will add a depth of flavor and make it easier to flip on a grill (in case you're worried about that).



Make sure to look over your filet to ensure it is free of pin bones or scales. Remove any bones with tweezers, and missed scales with the back of a knife.



Cut your side of salmon into five clean portions, appropriately sized for lunch. The tail-end tends to be much thinner than the rest of the filet, so make sure to give yourself a larger cut on that side.



Here I got five clean filets, plus a little end piece that I like to call a "chef snack." A "chef snack" is the reward you give yourself for all the hard work that goes into prepping meals. I seasoned them liberally with Cattleman's Grill Ranchero Seasoning, a versatile rub with bold garlic, herb, and lemon flavor.



Once seasoned, they're ready to grill! Here at All Things BBQ, we have access to use many types of grills, but I tend to cook on the Yoder Smokers 640s pellet grill with ACS. Here I've loaded it with BBQrs Delight apple wood pellets and preheated my grill to 475 degrees F.



Place the salmon on the upper shelf, skin-side down. Close the grill lid and allow to cook for 5-8 minutes, or until you begin to get those characteristic grill marks.



Flip the salmon once and continue cooking with the lid closed, another 5-8 minutes. To ensure it is properly cooked, I like to use an instant read thermometer, like the Yoder Smokers Maverick PT-75. Fully-cooked fish should have an internal temperature of at least 145 degrees F. If you get much past 160 degrees F, you risk drying out your fish.



Placed the cooked salmon on grill and you can either serve it hot, or if you prefer to eat later for lunch, cool it in the fridge.



Once the salmon has cooled, I'll remove the skin from the filet and flake it. You don't necessarily have to do it this way, it's just what I prefer.





There you have it! A perfectly healthy lunch packed and ready to go! If you enjoy being this healthy for lunch, you should definitely check out our other Lunchbox Meals!

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Since I've been here at All Things BBQ, I've wanted to bring my magic tahini dressing to the masses. I don't think it gives you magical powers necessarily, but it comes together in a way that's so simple that it feels like magic. It's also a dressing where you can mess around with the ratios of tahini, honey, and lemon to suit your taste, so feel free to play around to make it your own. I always enjoy when people feel empowered to play by their own rules, so here I'm allowing you to do that.

I've mentioned before that I'm not the best at consistently eating a healthy lunch, but this recipe is easy enough to prep enough for an entire week in less than an hour. It's perfect for those meal prep fanatics looking for something new to add to their repertoire. We all know lettuce gets boring, so mint is the perfect addition to amp up the vibe.

This dish makes it feel like you're eating a good-for-you spring roll, but more luxurious! Spring rolls often have shrimp, rice noodles, mint, and cucumber all wrapped in rice paper and dipped in a sweet peanut dressing. However this has the unctuous salmon, tangy and nutty tahini dressing, and fresh mint and cucumber to keep you cool during these hot summer months. I hope you enjoy my new lunchtime favorite!

-Chef Britt

Green Salad with Magic Tahini Dressing Recipe

Makes 5 portions

Ingredients

Grilled Salmon Salad:

• 1 Whole Side of Atlantic Salmon (skin on preferred)


• Cattleman’s Grill Ranchero Seasoning, as needed


• 16 oz baby spring mix lettuce (Spinach would also work)


• 1 Cup fresh mint leaves, roughly chopped


• 5 mini english cucumbers, sliced thin


• 5 fresno peppers, sliced thin


• 5 Tablespoons white sesame seeds

Magic Tahini Dressing:

• 1 Cup fresh lemon juice


• 1 Cup Reida Raw Wildflower Honey


• 2 Cups tahini


• 1 Tablespoon salt


• 1 teaspoon black pepper

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Instructions

Grilled Salmon:

Preheat your grill for medium-high heat, or 475 degrees if using a pellet smoker. Clean your side of salmon, ensuring it is free of pin bones and scales. Using a filet knife or chef’s knife, cut the salmon filet into 5 - 6 portions, depending on the size of the filet. Generously season the flesh with Ranchero Seasoning. The skin will not need seasoning, but will add more flavor and maneuverability on the grill if left on.

Place the salmon filets skin-side down in an area of the grill that promotes indirect cooking. This means away from the heat source. So either on an upper secondary shelf or further away from hot coals.

Cook the salmon skin side down for five minutes, then flip to finish cooking. Once the salmon has reached an internal temperature of 150 degrees, pull from grill, and set aside on a plate to cool in the fridge.

Magic Tahini Dressing:

Combine tahini, fresh lemon juice, honey, salt and pepper in bowl. Taste and adjust, if needed.

Salad Assembly:

For one portion, place two cups of mixed greens and chopped mint in bowl. Add one sliced cucumber, one sliced fresno pepper, and a tablespoon of sesame seeds. Serve with one filet of grilled salmon and tahini dressing.

 

Try some other lunchtime meals: Grilled Salmon Nicoise Salad or Grilled Salmon Grain Bowl

 

The first thing you'll really want to do is ensure you have a sharp knife. I prefer a Shun boning or filet knife when working with certain cuts of meat, but a chef's knife such as a Wusthof 8" Classic IKON chef's knife would also work. I use one whole side of skin-on salmon for this recipe, although it works well without skin, if you prefer. The skin will add a depth of flavor and make it easier to flip on a grill (in case you're worried about that).



Make sure to look over your filet to ensure it is free of pin bones or scales. Remove any bones with tweezers, and missed scales with the back of a knife.



Cut your side of salmon into five clean portions, appropriately sized for lunch. The tail-end tends to be much thinner than the rest of the filet, so make sure to give yourself a larger cut on that side.



Here I got five clean filets, plus a little end piece that I like to call a "chef snack." A "chef snack" is the reward you give yourself for all the hard work that goes into prepping meals. I seasoned them liberally with Cattleman's Grill Ranchero Seasoning, a versatile rub with bold garlic, herb, and lemon flavor.



Once seasoned, they're ready to grill! Here at All Things BBQ, we have access to use many types of grills, but I tend to cook on the Yoder Smokers 640s pellet grill with ACS. I've loaded it with BBQr's Delight apple wood pellets and preheated my grill to 475 degrees F.



Place the salmon on the upper shelf, skin-side down. Close the grill lid and allow to cook for 5-8 minutes, or until you begin to get those characteristic grill marks.



Flip the salmon once and continue cooking with the lid closed, another 5-8 minutes. To ensure it is properly cooked, I like to use an instant read thermometer, like the Yoder Smokers Maverick PT-75. Fully-cooked fish should have an internal temperature of at least 145 degrees F. If you get much past 160 degrees F, you risk drying out your fish.



Placed the cooked salmon on a plate. You can either serve it hot, or if you prefer to eat later for lunch, cool it in the fridge.



See? So simple, and that skin will hold a nice amount of flavor.

And now for the magic dressing: is as easy as throwing all the ingredients together in a bowl and mixing until it comes together. Taste it and feel free to add more lemon for tang, more honey for sweetness, or more tahini for nutty creaminess. Don't forget to add salt and pepper!



The idea for this lunch came from inspirations that I tend to fall back on: Asian flavors and the freshest seasonal ingredients. My new favorite thing is to buy lettuce mixes and add a green herb into my salad greens to amp up the flavor. I've done that here by adding some mint into the spring mix.



So along with giving some mint a rough chop, I thinly sliced mini english cucumbers and fresno peppers. All these vegetables plus the creamy tahini dressing amp up these mixed greens to be something more magical.



The cucumbers do a great job to offset any heat the fresnos bring to the table. If you're not familiar with fresno peppers, they are about as hot (if not slightly hotter) than a jalapeno. They don't have quite the vegetal flavor that green peppers do, but have an intense red color that will brighten your day.



To build the salad, mix your mint into your greens, add the peppers and cucumbers, place your salmon on top and garnish with your magic tahini dressing and sesame seeds. If you decide to pack it up for lunch (like I've done here with my Yeti Daytrip Lunch Bag) then you'll want to potentially keep your dressing and salmon separate, for the freshest dining experience.



It's simple to put this all together, and once you give it a taste you'll easily want to eat this for lunch everyday.

I'm not gonna lie, I'm not the best at packing my lunch. It doesn't help that I  work in kitchens where food is so readily available to eat. You can't blame me for not planning ahead! But between recipe developing menus for cooking classes, or whipping up a dessert buffet for 50, I often dream about what I would rather have for lunch that day.



I'm often snacking off of what is readily available and not keeping in mind what food is best to fuel my body. This means a lot of kitchen scraps, chips and salsa, and other snacks that don't quantify as a balanced lunch.

This grain bowl was inspired by a recent trip to a local farm, that's known for their farm-to-table dinners and u-pick blackberry brambles. In their outdoor cafe, I ordered a Farro and Olive Grain Bowl that really hit the spot. The grain salad was dressed with a lemon-shallot vinaigrette, adorned with arugula, tons of briny Casteltravano Olives, and salty feta to pack a punch! I was determined to recreate that magic in my own way.

I opted to add grilled salmon to give myself the complete protein that I would need to sustain myself through dinnertime. What's incredible about this recipe is you can prep the grain and salmon ahead of the week and use this as a great meal-prep recipe.

-Chef Britt

Grilled Salmon Grain Bowl with Lemon Vinaigrette

Makes 5 portions

Ingredients

• 1 Whole Side of Atlantic Salmon (skin on preferred)


• Cattleman’s Grill Ranchero Seasoning, as needed


• 5 Mini seedless cucumbers


• 10 oz Casteltravano Olives


• 1/2 C Feta Cheese


• 16 oz Mixed Baby Spring Lettuce

Lemon Vinaigrette:

• 3 Cups Saica Sicilian Extra Virgin Olive Oil


• 1 Cup fresh lemon juice


• 8 Tbsp. Dijon Mustard


• 4 tsp. Reida Raw Wildflower Honey


• 1 Tablespoon Kosher salt


• 1 Tablespoon Black pepper

Cooked Pot Barley:

• 2 Cups Pot Barley, rinsed


• 6 Cups Water

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Instructions

Grilled Salmon:

Preheat your grill for medium-high heat, or 475 degrees if using a pellet smoker. Clean your side of salmon, ensuring it is free of pin bones and scales. Using a filet knife or chef’s knife, cut the salmon filet into 5 - 6 portions, depending on the size of the filet.

Generously season the flesh with Ranchero Seasoning. The skin will not need seasoning, but will add more flavor and maneuverability on the grill if left on.

Place the salmon filets skin-side down in an area of the grill that promotes indirect cooking. This means away from the heat source. So either on an upper secondary shelf or further away from hot coals. Cook the salmon skin side down for five minutes, then flip to finish cooking. Once the salmon has reached an internal temperature of 150 degrees, pull from grill, and set aside on a plate to cool in the fridge.

Lemon Vinaigrette:

Measure dijon mustard, fresh lemon juice, honey, salt, and pepper into a large bowl and whisk together. Add olive oil in a slow, thin stream while whisking constantly to emulsify. Conversely, it is possible to combine all the ingredients together with a blender to create an emulsion.

Cooked Pot Barley:

In a larger pot, bring a pinch of salt and water to a boil. Once boiling, add the rinsed pot barley. Once the water comes back to a boil, lower heat to a simmer and cover. Allow barley to cook 45 minutes to an hour until fully cooked. Once grain has finished cooking, spread on a sheet pan and let cool. Once cooled, coat the cooked grain with a little lemon vinaigrette (about 2-4 Tablespoons) to dress the barley.

Salad Assembly:

For one portion, place one cup of mixed greens in bowl. Add one cup cooked and dressed barley. Add sliced cucumber, olives, feta cheese, and boiled egg. Serve with flaked grilled salmon and more lemon vinaigrette.

 

Try some other lunchtime meals: Grilled Salmon Nicoise Salad or Grilled Salmon Salad with Magic Tahini Dressing

 



The inspiration for this dish used farro as the main grain, however it is not always easy to find. I went to my local grocer's bulk section and found pot barley, a common substitution for farro. Pot barley is a little less toothy than farro, but just as much as yummy mild flavor. You can use quinoa, brown rice, or any of your favorite grains in place of the pot barley, feel free to experiment!

To cook the barley, rinse 2 cups of the grain under lukewarm water. In a large pot, put 6 cups of lukewarm water, a pinch of salt, and the rinsed grain together. Pick out any debris that may be floating the the top of the water. Bring the pot to a boil, then reduce the heat to a low simmer, cover the pot, and allow the grain to cook for 45 minutes to an hour. Once all the water is fully-absorbed and the barley cooked through, let it cool on a large surface or baking tray while you prep the salmon and the lemon dressing.



The dressing is so simple! Place fresh-squeezed lemon juice, dijon mustard, honey, salt, and pepper together in a bowl. Slowly drizzle in the olive oil while whisking vigorously. I think the secret to really good dressings are just having really good ingredients on hand, such as this Saica Extra Virgin Olive Oil and Reida Farm Honey. This lemon vinaigrette is so easy, yet also versatile! I use this same recipe to go with a Grilled Salmon Nicoise Salad.



Once the dressing is properly emulsified, pour just a little bit over the cooked grain and stir to dress the grain. This help keep the grain fresh and not gummy throughout the week.



While I cooked the grain and the made the dressing, I also boiled eggs. My technique for this is to place the eggs in a medium pot and submerge them in lukewarm water. (No salt or baking soda in the water!) Then I'll bring the eggs to a boil over medium high heat. Once the water is boiling, I reduce the heat and let them cook for just 5 minutes more. Once that time is up, I place them into ice water to cool immediately. Once they are absolutely and completely cooled, then I will peel them under water.



Next, to prep the salmon, the first thing you'll want to do is ensure you have a sharp knife. I prefer a Shun 6" boning or filet knife when working with certain cuts of meat, but a chef's knife such as a Wusthof 8" Classic IKON chef's knife would also work. I use one whole side of skin-on salmon for this recipe, although it works well without skin, if you prefer. The skin will add a depth of flavor and make it easier to flip on a grill (in case you're worried about that).



Make sure to look over your filet to ensure it is free of pin bones or scales. Remove any bones with tweezers, and missed scales with the back of a knife.



Cut your side of salmon into five clean portions, appropriately sized for lunch. The tail-end tends to be much thinner than the rest of the filet, so make sure to give yourself a larger cut on that side.



Here I got five clean filets, plus a little end piece that I like to call a "chef snack." A "chef snack" is the reward you give yourself for all the hard work that goes into prepping meals. I seasoned them liberally with Cattleman's Grill Ranchero Seasoning, a versatile rub with bold garlic, herb, and lemon flavor.



Once seasoned, they're ready to grill! Here at All Things BBQ, we have access to use many types of grills, but I tend to cook on the Yoder Smokers 640s pellet grill with ACS. Here I've loaded it with BBQrs Delight apple wood pellets and preheated my grill to 475 degrees F.



Place the salmon on the upper shelf, skin-side down. Close the grill lid and allow to cook for 5-8 minutes, or until you begin to get those characteristic grill marks.



Flip the salmon once and continue cooking with the lid closed, another 5-8 minutes. To ensure it is properly cooked, I like to use an instant read thermometer, like the Yoder Smokers Maverick PT-75. Fully-cooked fish should have an internal temperature of at least 145 degrees F. If you get much past 160 degrees F, you risk drying out your fish.



Placed the cooked salmon on grill and you can either serve it hot, or if you prefer to eat later for lunch, cool it in the fridge.



Once you've boiled and peel the eggs, cooked the grain, made the dressing, and grilled the salmon, the rest is very simple. I decided to add some sliced cucumber and mixed greens for some added veggie power.





On top of my bed of greens, I placed one cup of dressed barley, as many Casteltravano olives as I felt like (a lot), about a 2 or 3 Tablespoons of Feta, sliced cucumbers, and one quartered boiled egg. I kept the salmon and the dressing on the side to keep my salad fresh in my Yeti Daytrip Lunch Bag before devouring it the next day!