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.



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