Tailgate Grub on WUSA 9 Great Day Washington!

ScreenshotSalt & Pepper Chefs’ Brian Reeve and Chef “Tee” Terrell had a blast grilling outside with host Andi Hauser.  On the menu: Jamaican Jerk Chicken, Sweet Potato Mango Salad and Pork Belly Burnt Ends.

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Chef Tee’s Salmon Cakes w/Smoked Paprika Mayonnaise

Serves 4 to 6Salmon Cake
Prep time: 5 minutes; cooking time: 10-to-15 minutes


  • 1 lb. salmon trim w/o skin
  • 2 Tbsps. sherry
  • Salt to taste
  • ½ cup celery, chopped
  • ½ cup white onions, chopped
  • ¼ cup green onions
  • ¼ cup parsley
  • Zest from ½ lemon
  • ½ – to – 1 cup Panko bread crumbs
  • ½ – to – 1 cup mayonnaise
  • ¼ cup canola oil
  • Smoked Paprika Mayonnaise
  • Garnish — tomato slices


  1. In medium pot, poach salmon, sherry, salt in just enough water to cover fish over medium heat; cook until salmon is light pink on outside, still little raw on inside.
  2. Transfer poached salmon to medium bowl; set aside.
    Add celery, white onions, salt to poaching liquid; cook over medium-high heat until most of liquid is gone and celery, onions are moist, not soupy; set aside.
  3. While salmon is still in medium bowl, use tongs or fork to shred fish into medium chunks; add cooked celery, white onions, parsley, lemon zest, salt (if necessary), green onions, ½ cup mayo, ½ cup bread crumbs.
  4. Use rubber spatula to carefully fold together salmon ingredients until ingredients are moist and just hold together — may need more mayo, bread crumbs to achieve this. 
  5. Use hands to form small salmon cakes w/2 Tbsps. – to – ¼ cup salmon mixture.
  6. In large skillet, heat oil over medium-high heat; add salmon cakes (may need to cook in a few batches, so don’t crowd pan); cook 2 minutes per side (or until golden brown).
  7. Transfer browned salmon cakes to preheated 400° F oven; cook 3-to-4 minutes or until done.
  8. Serve salmon w/Smoked Paprika Mayonnaise, tomato slices.

Chef Tee’s Smoked Paprika Mayonnaise

Makes ½ cupS n p logo
Prep time: 5 minutes; no cooking time


  • ½ cup mayonnaise
  • 2 Tbsps. smoked paprika (or to taste)
  • Juice from ½ lemon


  1. In medium bowl, add ingredients.
  2. Stir until combined.


Chef Tee’s Smoked Salmon & Tzatziki Dip

Serves 2 to 4Smoked Salmon & Tzatziki Dip
Prep time: 5 minutes; no cooking time

  • 1 cup smoked salmon trim
  • 1 cup Cava Mezze Tzatziki
  • 1 Tbsp. lemon juice
  • 1 Tbsp. mint, chopped
  • Pepper to taste
  • Pita chips


  1. In large bowl, combine all ingredients except pita chips.
  2. Serve w/pita chips.


Chef Tee’s Smoked Turkey Cracklings

Makes about ¼ cupS n p logo

  • Skin from smoked turkey leg
  • Vegetable oil


  1. Thinly slice turkey skin.
  2. In medium pot, heat 2 cups oil over medium-high heat.
  3. When oil is hot, add sliced skin; gently stir to prevent clumping.
  4. Fry until skin is golden brown, crisp (about 15 minutes).
  5. Use slotted spoon to remove cracklings; drain on plate lined w/paper towel.