Greek Salmon And Seafood Skewers Recipes

GREEK GRILLED SALMON WITH VEGGIES

Greek Grilled Salmon with Veggies image

Provided by Ree Drummond : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 small zucchini, trimmed and quartered lengthwise
3/4 red bell pepper, quartered
3/4 green bell pepper, quartered
1/2 bunch asparagus, ends trimmed
2 tablespoons olive oil
3/4 cup store-bought Greek vinaigrette
1/2 yellow onion, sliced into thick half-moons
Four 6-ounce skinless salmon fillets
1/2 cup crumbled feta
1/4 cup kalamata olives, roughly chopped
2 tablespoons chopped fresh parsley

Steps:

Preheat a grill or grill pan over medium-high heat.
Put the zucchini, bell peppers and asparagus in a large bowl and toss with a scant 1 tablespoon of the olive oil and scant 1/4 cup of the vinaigrette, making sure everything is nice and coated. Transfer the coated veggies to the grill. Add the onions directly to the grill and give them a good brush with the vinaigrette and olive oil mixture. Grill, turning the veggies every 2 minutes, until tender and well-marked, about 8 minutes. Remove to a serving platter.
Pat the salmon dry with a paper towel. Reserve 2 tablespoons of the vinaigrette for serving, then brush the salmon on each side with 1/2 tablespoon of the remaining vinaigrette; drizzle on both sides with the remaining olive oil. Grill the salmon for 2 minutes, then rotate 45 degrees and cook for another 2 minutes. After 4 minutes total, flip the salmon and grill on the other side for 2 minutes, then rotate and cook for 2 minutes more. Brush with some of the remaining vinaigrette while cooking if needed.
Transfer the salmon to the serving platter with the vegetables. Drizzle everything with the reserved vinaigrette. Sprinkle over the feta, olives, and parsley. Serve immediately.

GREEK SALMON AND SEAFOOD SKEWERS

Greek Salmon and Seafood Skewers image

Make and share this Greek Salmon and Seafood Skewers recipe from Food.com.

Provided by Boomette

Categories Peppers

Time 23m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup olive oil
2 garlic cloves, finely chopped
2 teaspoons fresh thyme, chopped
1/4 teaspoon salt
1/4 teaspoon fresh black pepper
1/4 teaspoon dried marjoram (or oregano)
2 salmon fillets, without skin, cut in 1 inch cubes (6 ounces each)
1/2 green bell pepper, cut in 1 inch cubes
8 large shrimp, shelled and deveined
6 ounces scallops
lemon, quarters

Steps:

In a large glass dish not too deep, mix oil, garlic, thyme, salt, pepper and marjoram.
Add salmon, bell pepper, shrimp and scallops and mix to coat well.
Cover the dish with saran wrap and let marinate 15 to 30 minutes in the fridge.
On 8 metal skewers or 8 wood skewers previously soaked in water, thread salmon cubes alternating with the bell pepper, shrimps and scallops.
Set the barbecue to medium heat.
Put seafood skewers on an oiled grill of the bbq and close the cover.
Cook 6 to 8 minutes or until salmon flakes easily with a fork (flip the skewers at mid-cooking and baste with marinade).
Serve the skewers with lemon quarters.

Nutrition Facts : Calories 358.1, Fat 19.5, SaturatedFat 2.8, Cholesterol 118.1, Sodium 346, Carbohydrate 2.4, Fiber 0.4, Sugar 0.4, Protein 41.4

CITRUS SALMON SKEWERS

Citrus Salmon Skewers image

Salmon is the perfect fast food, since it can be on the table in a matter of minutes. Here, Ree cuts it into chunks and threads it onto skewers to further speed up the cooking time. Salmon also works well with a marinade and will easily absorb your favorite flavors.

Provided by Ree Drummond : Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 lemon, zested and juiced
1 orange, zested and juiced
1 cup chopped fresh parsley, plus more for serving
3 tablespoons chopped fresh dill, plus more for serving
1/2 teaspoon paprika
1 clove garlic, grated
Kosher salt and freshly ground black pepper
1/2 cup olive oil
2 pounds salmon fillets, cut into 1-inch chunks
2 cups arugula
1 cup Greek yogurt

Steps:

Set the oven to broil. Line a half-sheet pan (13-by-18 inches) with foil.
Combine the citrus zests, juices, parsley, dill, paprika, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl. While stirring, add the olive oil until combined; set aside.
Add the salmon to a separate bowl. Pour half of the sauce mixture over the salmon, tossing to completely coat it. Thread the salmon onto four 15-inch metal skewers. Sprinkle lightly with salt.
Add the salmon skewers to the sheet pan crosswise, allowing the skewers to hang off the edges and keeping the salmon from touching the pan.
Broil until the edges of the salmon become golden and it is cooked through (no need to turn), 7 to 8 minutes. Transfer to a bed of arugula.
While the salmon rests, spread the Greek yogurt in a shallow bowl. Top with the remaining sauce mixture.
Garnish the salmon with more parsley and dill. Serve with the Greek yogurt on the side.

GREEK SALMON KABOBS

Greek Salmon Kabobs image

Fire up the grill for these Greek Salmon Kabobs! With cauliflower, zucchini & peppers, their Mediterranean flavor comes from Greek vinaigrette dressing.

Provided by My Food and Family

Categories Home

Time 30m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 lb. salmon steaks, skinned, cut into 3/4-inch pieces
12 cauliflower florets
2 zucchini, cut into 3/4-inch chunks
2 red peppers, cut into 3/4-inch chunks
1 red onion, cut into 3/4-inch chunks
1/2 cup ATHENOS Greek Vinaigrette Dressing with Real ATHENOS Feta Cheese

Steps:

Heat grill to medium heat.
Thread fish onto 12 skewers alternately with vegetables; place in shallow dish.
Pour dressing over kabobs; turn to evenly coat kabobs. Refrigerate 10 min.
Remove kabobs from dressing; discard dressing.
Grill kabobs 6 to 8 min. or until fish flakes easily with fork, turning frequently.

Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 25 g

MARINATED SEAFOOD SKEWERS WITH A DIPPING SAUCE

Marinated Seafood Skewers With a Dipping Sauce image

Another experiment and I think another success, to me this was a wonderful combination of flavours and the fish was gorgeous. I used Tuna, Salmon and Prawns but feel free to experiment with other fish, just remember you need quite thick fish for skewers. I served mine over stir-fry vegetables which not only went really well but made for a very yummy, healthy, light dinner enjoyed by us all. The ingredients listed below was enough to make 6 skewers I allowed for 2 per person so if you have bigger eaters you will have to adjust amounts to make more. The marinade will be plenty even if you buy more seafood.

Provided by The Flying Chef

Categories Tuna

Time 35m

Yield 3 serving(s)

Number Of Ingredients 23

Ingredients

3 garlic cloves, crushed
3 tablespoons soy sauce
1 teaspoon fish sauce
2 teaspoons sesame oil
2 teaspoons grated fresh ginger
1 tablespoon ketjap manis
2 teaspoons sweet chili sauce
2 tablespoons lime juice
2 teaspoons lemongrass, finely chopped
3 green onions, sliced thinly
6 long wooden skewers, soaked in water for at least 30 min's prior to using
12 green prawns, peeled
320 g tuna steaks, cut in large cubes (allow for 2 cubes per skewer.)
340 g salmon fillets, cut into large cubes (allow for 2 cubes per skewer.)
2 teaspoons soy sauce
3 teaspoons white wine vinegar
1 teaspoon fish sauce
1/2 cup water
100 g sugar
50 ml lime juice
1 small lime, zest of
3 tablespoons sweet chili sauce
1 1/2-2 tablespoons coriander, finely chopped

Steps:

Combine all the marinade ingredients in a large bowl or storage container, add chopped fish and prawns, refrigerate for several hours.
Thread fish onto skewers alternating, tuna, salmon, prawn etc. reserve marinade.
In summer these would be great done on the BBQ, as it is winter I did them under the grill about 6 inches from the heat. Cook for about 8-10 Min's or until done, turning once and basting with reserved marinade during cooking.
Dipping Sauce.
In a saucepan add water and sugar and cook over a medium high heat until the sugar dissolves.
Turn the heat down, add soy, vinegar, fish sauce, lime juice, zest, sweet chili sauce, stir to combine, remove from heat, stir in coriander and serve in individual dipping bowls.
I served mine over stir-fry vegetables, I did a mix of bean sprouts, snow peas, shredded carrot and red pepper.

Nutrition Facts : Calories 502.8, Fat 13.6, SaturatedFat 2.7, Cholesterol 122.9, Sodium 1810.5, Carbohydrate 39.8, Fiber 0.8, Sugar 34.6, Protein 54.5

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Make and share this Greek Salmon and Seafood Skewers recipe from Food.com.

CITRUS SALMON SKEWERS

Salmon is the perfect fast food, since it can be on the table in a matter of minutes. Here, Ree cuts it into chunks and threads it onto skewers to further speed up the cooking time. Salmon also works well with a marinade and will easily absorb your favorite flavors.

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