Grilled Salmon Skewers Low Fat Recipes

GRILLED SALMON SKEWERS WITH GARLIC AND DIJON

Grilled Salmon Skewers with Garlic and Dijon image

These take less than 30 minutes to make and you end up with such juicy, flaky and flavorful salmon... you'll want seconds!

Provided by Natasha of NatashasKitchen.com

Categories Easy

Time 28m

Number Of Ingredients 10

Ingredients

1.5 lbs salmon fillets (cut into 1-inch squares)
2 large lemons thinly sliced
16 10-inch bamboo skewers
2 Tbsp parsley (freshly chopped)
2 large or 3 small garlic cloves (pressed)
1/2 Tbsp Dijon mustard (we used grey poupon)
1/2 tsp salt
1/8 tsp ground black pepper
2 Tbsp light olive oil (not extra virgin, pick something with a higher smoke point)
2 Tbsp of fresh lemon juice from 1/2 large lemon or 1 small lemon

Steps:

Prep: Soak bamboo skewers at least 1 hour to keep them from catching fire. Preheat Grill to medium heat (about 375˚F).
In a medium bowl, stir together all of the marinade ingredients: 2 Tbsp chopped parsley, 2 pressed garlic cloves, 1/2 Tbsp dijon, 1/2 tsp salt, 1/8 tsp pepper, 2 Tbsp olive oil, 2 Tbsp lemon juice.
Double skewer the salmon and lemon slices folded in half intermittently onto two skewers at a time (The double skewer aids in turning the salmon kebobs on the grill). Brush both sides of skewered salmon with marinade.
Oil the grates then carefully place salmon skewers onto the hot BBQ. Grill kebobs for 3-4 minutes per side or until salmon is cooked through and opaque.

HICKORY SMOKED SALMON SKEWERS

Hickory Smoked Salmon Skewers image

These juicy salmon skewers from Lindsey S. Love of Dolly and Oatmeal are marinated in a mustard-based Carolina BBQ glaze and then grilled over hickory wood chips to give the salmon a smoky, full-depth flavor.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 23m

Yield 4

Number Of Ingredients 13

Ingredients

1 pound salmon, skinned and deboned
2 lemons, sliced into thin coins
6 wooden skewers (or more as needed), soaked in water
¼ cup Dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon honey
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce (such as Tabasco®)
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
½ cup chopped fresh parsley
Reynolds Wrap® Non Stick Aluminum Foil

Steps:

Cut the salmon into 2-inch chunks. Fold the lemon coins in half and thread the salmon and lemon onto the soaked skewers, alternating between the salmon and lemon. Place the salmon skewers in a shallow dish and set aside.
In a large bowl, whisk together the mustard, vinegar, honey, Worcestershire sauce, hot sauce, salt and pepper to taste. Pour marinade over the skewers, turning to coat, and marinate for 15 to 30 minutes.
While the skewers are marinating, prepare your grill. Cut a large piece of Reynolds Wrap® Non-Stick Foil and firmly fit it over the grill grate. Preheat the grill to medium heat. For a charcoal grill, place 4 to 5 hickory wood chunks on top of hot coals and close the grill cover to let the smoke accumulate. For a gas grill, place wood chunks in a smoker box or in a large piece of foil; fold up side to make a packet. Poke holes with a fork and place on the grill. Close the cover to let smoke accumulate.
Open the grill and lightly oil the foil.
Cook the salmon skewers for 4 to 5 minutes per side, until fish is opaque in color. Plate the salmon skewers and sprinkle with parsley. Serve hot.

Nutrition Facts : Calories 232.1 calories, Carbohydrate 8.7 g, Cholesterol 50.4 mg, Fat 10.1 g, Fiber 0.3 g, Protein 24.5 g, SaturatedFat 1.9 g, Sodium 1066.7 mg, Sugar 4.7 g

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.

GRILLED SALMON SKEWERS - LOW FAT

Grilled Salmon Skewers - Low Fat image

This recipe is from Prevention magazine. We tried this last weekend and really liked it along with grilled veggie packets and grilled pineapple slices. Low fat and low calorie.

Provided by anymouse

Categories Asian

Time 23m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb salmon fillet (remove skin)
1/4 cup soy sauce (I use low sodium)
1/4 cup honey
1 tablespoon rice vinegar
1 teaspoon gingerroot (minced)
1 garlic clove, minced
1/4 teaspoon fresh ground pepper
3 lemons (cut into 4 wedges)
12 skewers (soak in water if using wood skewers)

Steps:

Slice salmon lengthwise into 12 long strips and thread each onto a soaked wooden skewer. Place in shallow dish.
In a bowl, whisk together soy sauce, honey, rice vinegar, ginger, garlic and pepper. Pour over skewers and turn to coat. Let stand at room temperature 30 minutes.
Transfer marinade to small saucepan and simmer for several minutes.
Preheat outdoor or indoor grill to medium high heat. Lightly oil grill. Thread one lemon wedge onto the end of each skewer. Cook skewers on preheated grill for 4 minutes per side, brushing often with marinade.

Nutrition Facts : Calories 150.1, Fat 2.8, SaturatedFat 0.5, Cholesterol 39.4, Sodium 723.5, Carbohydrate 18.4, Fiber 2.7, Sugar 11.8, Protein 17.1

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