Poppy Seed Salmon Kebabs Skewers Recipes

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SALMON KEBABS WITH HERB SAUCE



Salmon Kebabs with Herb Sauce image

Provided by Valerie Bertinelli

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil, plus more for oiling the grill grates
1 teaspoon Italian seasoning
Kosher salt and freshly ground black pepper
1 pound center-cut salmon, skin and pin bones removed, cut into 24, 1 1/2- to 2-inch cubes
1 small red onion, cut into 1 1/2-inch-wide pieces
1 lemon, sliced into 1/3-inch-thick rounds and then quartered plus lemon wedges for serving
Herb Sauce, recipe follows
1/4 cup extra-virgin olive oil
1 tablespoon lemon zest and 1 tablespoon lemon juice, from 1 lemon
1/4 teaspoon crushed red pepper flakes
1 clove garlic, smashed and peeled
Kosher salt
1/2 cup packed basil leaves
1/2 cup packed parsley leaves

Steps:

  • Preheat the grill to 375 degrees F.
  • Add the olive oil, Italian seasoning, 1 teaspoon salt and 1/2 teaspoon pepper to a large bowl and whisk to combine. Add the salmon, red onion, and lemon quarters to the bowl and gently toss to coat.
  • To assemble the kebabs, thread a few pieces of red onion onto an 8-inch-long metal skewer (see Cook's Note). Next, add a piece of salmon, followed by a quarter of lemon. Continue threading the ingredients onto the skewer until you have 4 pieces of salmon on the skewer. Set the finished kebab aside and continue the process with the remaining skewers and ingredients.
  • Generously oil the grates of the preheated grill. Add the salmon kebabs to the grill and cook, turning halfway through, until nice grill marks have formed, and the salmon easily releases from the grill, 4 to 6 minutes. (This can alternatively be done on an indoor grill pan.)
  • Remove the salmon to a serving platter and drizzle with the Herb Sauce. Serve with lemon wedges.
  • Add the olive oil, lemon zest, lemon juice, red pepper flakes, garlic and 1/2 teaspoon salt to a small food processor fitted with the blade attachment. Pulse until the garlic is finely chopped. Add the basil and parsley leaves and blend until finely chopped. Transfer the herb sauce to a bowl to serve with the grilled salmon.

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

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.

SESAME ROASTED SALMON SKEWERS



Sesame Roasted Salmon Skewers image

Make and share this Sesame Roasted Salmon Skewers recipe from Food.com.

Provided by Boomette

Categories     Vegetable

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup toasted sesame oil
1/4 cup soy sauce or 1/4 cup tamari
2 tablespoons rice vinegar
1 tablespoon fresh ginger, grated
2 garlic cloves, finely minced
1 lime, zest and juice
2 tablespoons honey
1 1/2 lbs salmon fillets, without skin and cubed
2 tablespoons sesame seeds

Steps:

  • Mix all ingredients without salmon and sesame seeds.
  • Skewer the salmon cubes on skewers.
  • Put the skewers in the marinade and let marinate in the fridge for 2 hours.
  • Preheat oven to 450°F.
  • Remove the skewers from the marinade (keep it), then roll in the sesame seeds.
  • Cook in oven 12 to 15 minutes. While the salmon is cooking, boil the marinade for a few minutes.
  • When ready to serve, you can serve the skewers with the remaining marinade as sauce.

SPICED SALMON KEBABS



Spiced Salmon Kebabs image

Here's a little trick: Thread salmon pieces onto two skewers so they don't flip and spin every time you turn them on the grill.

Provided by Bon Appétit Test Kitchen

Categories     Fish     Quick & Easy     Backyard BBQ     Dinner     Lemon     Seafood     Salmon     Summer     Grill     Grill/Barbecue     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 4 servings

Number Of Ingredients 10

2 tablespoons chopped fresh oregano
2 teaspoons sesame seeds
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
1 1/2 pounds skinless salmon fillet (preferably wild), cut into 1" pieces
2 lemons, very thinly sliced into rounds
2 tablespoons olive oil
Special Equipment
16 bamboo skewers soaked in water 1 hour

Steps:

  • Prepare grill for medium heat. Mix oregano, sesame seeds, cumin, salt, and red pepper flakes in a small bowl to combine; set spice mixture aside.
  • Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total. Brush with oil and season with reserved spice mixture.
  • Grill, turning occasionally, until fish is opaque throughout, 5-8 minutes.

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

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

POPPY SEED SALMON KEBABS / SKEWERS



Poppy Seed Salmon Kebabs / Skewers image

Based on a number of other recipes I've enjoyed and a great way to enjoy salmon on a BBQ / grill. Preparation time does not include marination time. Originally this recipe was going to use a tablespoon of sesame seeds and hence have a different title, but I'd run out so you can try that as well!

Provided by Peter J

Categories     Australian

Time 20m

Yield 2 kebabs, 2 serving(s)

Number Of Ingredients 10

250 g salmon (cutlets or steaks)
2 bamboo skewers
2 teaspoons poppy seeds
1 tablespoon soy sauce
1 tablespoon sake
1 teaspoon Worcestershire sauce
3 drops Tabasco sauce
1 teaspoon ginger, crushed
1 teaspoon garlic, crushed
1 teaspoon sugar

Steps:

  • Cut salmon into cubes around 2-3cm (one inch) in size. Leave the skin on if desired but cur around the bones.
  • Combine all other ingredients (apart from skewers!) in a small bowl, add salmon pieces and gently mix.
  • Leave in refrigerator around an hour to marinate, lightly turning occasionally.
  • Carefully thread onto skewers and cook over BBQ or grill on low-medium temperature for 5-10 minutes turning occasionally until cooked.

Nutrition Facts : Calories 190.4, Fat 5.6, SaturatedFat 0.8, Cholesterol 65, Sodium 619.2, Carbohydrate 5.3, Fiber 0.5, Sugar 3, Protein 26.6

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