What's cooking on the barbeque?

My awesome family cooked a delicious, healthy, low-sodium meal on the barbeque this weekend, for Mother's Day! Here's what we had, and how they did it:

Beef Filet Skewers
Shrimp
Salmon
Potatoes
Asparagus
Tomatoes

Mike bought some thick, lean New York Strip steaks, and cut them into bite-sized cubes. Then he marinated them in a baggie with a small amount of Worcestershire Sauce (only 85mg sodium for 1 tbsp!) and some garlic pepper. He also bought some wild caught Alaskan salmon, as well as some large, raw shrimp, & asparagus.

While the beef was marinating, Patrick washed & cut-up some baby redskin & yukon gold potatoes; he also cut up some red and green bell peppers and an onion. The potatoes and veggies were tossed together in a bowl with olive oil, vinegar and Mrs. Dash spicy blend, which had been pre-mixed in a measuring cup (make it the same way you would make salad dressing). We have a special basket made for cooking on the grill, so he lined it with foil, put the potatoes & veggies in, then covered them well for quicker cooking. He also sprayed the foil with Pam to keep the food from sticking. The potatoes take the longest to cook, so they were put on the grill while the other things were being prepped. To speed them up, you can pre-cook them for a while in the microwave (BEFORE you put them in foil, of course!).
There is no sodium in olive oil, vinegar or Mrs. Dash!!

Patrick cleaned and deveined the shrimp; then he sauteed them in a skillet sprayed with Olive Oil Pam (no sodium), a small pat of unsalted butter, and some fresh garlic. When they were cooked, he threw them in a bowl with ice and refrigerated them.

Bobby cleaned the fresh asparagus and we prepared it as before...drizzled with half of a fresh lemon and a sprinkle of pepper, in a glass dish, which was covered with a paper towel, cooked in the microwave for two minutes, then browned (just before serving) in a skillet with a small pat of unsalted butter. When I say small pat of butter, I mean about the size of the one you get at a restaurant on a piece of cardboard...about 1/4 of an inch thick at most.

Since Becca and I are allergic to shellfish, we also had salmon, which Bobby prepared. He rinsed it, placed it in a glass dish, squeezed a little bit of lemon juice on top; he cut one small pat of unsalted butter in half and placed the pieces on the salmon filet, added some cut slices of lemon, then topped it with fresh taragon. We were running out of room on the barbeque, so he cooked it in the oven, covered, at 350 for 25 minutes. If you have a larger grill, you can wrap it up in aluminum foil and cook it there.

Finally, Mike skewered the beef, and cooked it on low for about 20 minutes...the cooking time depends on the size of the pieces, and how rare or cooked you like your meat!

Dinner was served with some fresh, locally-grown tomato slices, grated horseradish for the beef (no sodium in straight horseradish!), and cocktail sauce made with Hunt's No Salt Ketchup mixed with horseradish. It was a very delicious meal, easy to cook, and we were all too stuffed to enjoy the wonderful, homemade peanut butter cookies that Becca made with low-sodium Jiff and no added salt. I'll give you the recipe for those tomorrow!!