Salmon Kebabs

 This is a quick and versatile recipe. It can be made with salmon, shrimp, scallops, chicken or any meat you like.  I love salmon!  It's flavorful, good for you, easy to find and a snap to cook with.  You can use reusable skewers or the wood skewers.  Make sure you soak your wood skewers for 10 minutes  in water before you use them so they don't burn. For this recipe, I buy a couple of salmon steaks and remove the skin.  If you prefer, you can have the skin removed by someone in the seafood department.  The rest is just veggies and a grill or grill pan.  A chilled Pinot Noir or Chardonnay goes perfect with this dish.  Cheers!

Serves 4

2 lbs. Salmon 

3 large bell peppers.  I use red, orange and yellow

1 large red onion

1 yellow onion

1/4 cup Ponzu sauce

1/2 tsp. each Salt and Pepper


Cut raw salmon into small 1x1 inch cubes.  

Cut peppers into slices the same length as the salmon and about 1/2 inch width.

Cut onions into thin strips the same length as salmon and peppers and about 1/2 in width.

Note: I plan on 2 kebabs for big eaters and one for smaller eaters.

Using either a wood or metal skewer, start with a piece of bell pepper to anchor the end.  Add a salmon piece and then a slice each of red and yellow pepper and an onion slices.  Alternate different color of bell pepper and repeat.  Make sure the skewer has 4-5 pieces of salmon and is finished with a piece of bell pepper.

Drizzle the Ponzu sauce, salt and pepper over both sides of the kebabs.  You can make the kebabs up to this point and refrigerate them up to an hour before you are ready to cook them.  At minimum, let them marinate in the refrigerator for 10 minutes before cooking.

Heat grill or grill pan to medium high heat.  If you are using a grill pan, spay it with non stick spray first.  

Cook for 5-7 minutes per side.  Take kebabs off the grill and transfer to a plate and immediately cover with foil.  Let the kebabs rest for 5 minutes.  The steam will finish softening the veggies.  If you are using a grill pan, turn off heat and cover for 5 minutes.  I serve the kebabs with jasmine rice, couscous or a salad.



Comments

Post a Comment

Popular posts from this blog

Roasted Brussels Sprouts with Pomegranate, Pine nuts and Goat Cheese

Image
  1 lb. brussels sprouts 1 tbsp. extra virgin olive oil 1 large shallot, chopped 1/2 tsp salt 1/4 tsp pepper 1/4 cup promegranate seeds 1/2 cup crumbled goat cheese 1/4 cup pine nuts 2-4 tbsp white balsamic  Preheat oven to 400 F Toss Brussels sprouts with extra virgin olive oil, shallot, salt and pepper in a mixing bowl. Roast brussels sprouts for 20-25 minutes or until tender.   Put the brussels sprouts into a bowl and add the pomegranate seeds, goat cheese and pine nuts.  Mix well and drizzle the balsamic glaze over the top.  Serve.
Read more

Tilapia and Warm Lentil Salad

Image
 To elevate this dish, a Fume Blanc or Sauvignon Blanc pairs perfectly.  Tilapia with Warm Lentil Salad 4 6 oz tilapia filets Marinade: 1/4 cup extra virgin olive oil 1/4 cup freshly squeezed lemon juice 3 cloves of minced garlic 1 tsp Dijon mustard 1 tsp salt  1/2 tsp pepper Warm Lentil Salad 1 cup rinsed green lentils 2 tbsp extra virgin olive oil 2 tbsp red wine vinegar 2 tsp Dijon mustard 1/4 cup finely diced red onion 1/4  cup fresh parsley, chopped 4 cups of arugula 1/2 tsp salt  1/4 tsp pepper Preheat the oven to 400 degrees. Marinade: Put all the marinade ingredients into a mason jar and shake well or whisk the ingredients together in a small bowl.   Pat the tilapia filets dry with a paper towel and add them to a plastic sealable bag.  Pour the marinade over the pieces. Gently place the bag into the refrigerator for 20 minutes or up to an hour. Place marinated tilapia filets onto a lined baking sheet and bake for 10-12 minutes. Warm lentil...
Read more

Mediterranean Chickpea Salad

Image
  6 oz. fresh spinach or arugula 2 12.5 oz cans of chickpeas, drained and rinsed 1/2 cucumber, diced 1/2 red onion, thinly sliced 1/2 cup chopped kalamata olives 1/2 cup cherry tomatoes, cut in half 3/4 cup crumbled feta cheese 1/2 tsp salt Fresh ground pepper to taste Dressing  1/2 cup extra virgin olive oil 1/4 cup apple cider vinegar 1 tbsp fresh lemon juice 1 tbsp fresh parsley 1/4 tsp dried oregano 1/4 tsp each salt and pepper In a large mixing bowl, add spinach or arugula, chickpeas, cucumber, red onion, kalamata olives, cherry tomatoes, feta, salt and pepper. In a mason jar or small bowl, combine extra virgin olive oil, vinegar, lemon juice, parsley, oregano, salt and pepper.  Close the jar and shake to combine or whisk the ingredients together in a small bowl. Pour enough dressing to coat the salad and toss. Add more dressing if desired.
Read more