MEDITERRANEAN SALMON KABOBS
Best grilled salmon kabobs, prepared Mediterranean-style with a garlicy, zesty marinade, zucchini and onions! Serve these with your favorite Mediterranean salads and sides and a little Tahini sauce or Tzatziki (lots of ideas up in the post).
Provided by Suzy Karadsheh
Time 18m
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together the marinade ingredients of extra virgin olive oil, lemon juice and zest, garlic, oregano, thyme, cumin, Aleppo pepper and coriander.
- Place salmon pieces, zucchini and onions in a large mixing bowl. Season with kosher salt and pepper, and toss briefly. Now pour the marinade over the salmon and toss again to make sure the salmon is well coated with the marinade. Let the fish marinate for about 15 to 20 minutes (see Cook's Tip)
- Beginning with salmon, thread salmon, zucchini and onions through skewers (if using wooden skewers, be sure to have soaked them for 30 minutes before using.)
- Heat an outdoor grill (indoor grilling instructions in notes). Arrange salmon skewers on top and cover the grill. Grill salmon kabobs for 6 to 8 minute, covered, or until the fish is opaque throughout, turning once midway through cooking (using tongs is the best way to turn the salmon skewers)
Nutrition Facts : Calories 295 calories, Sugar 7.5 g, Sodium 98.7 mg, Fat 15.6 g, SaturatedFat 3.7 g, TransFat 0 g, Carbohydrate 15.4 g, Fiber 0.7 g, Protein 25.1 g, Cholesterol 0 mg
SALMON KEBABS WITH HERB SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 14
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.
TERIYAKI SALMON KEBABS
Stacked with marinated salmon, tender bell pepper and juicy charred pineapple, these grilled kebabs are inspired by the sweet and salty flavors of the Pacific, namely Japanese and Hawaiian cooking. There's enough from-scratch teriyaki sauce (ours is pretty classic) to baste the kebabs and serve on the side. The skewers are sticky and glazy, flavorful and fun-ideal for any summer meal.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Whisk together the mirin, soy sauce, vinegar, garlic and 1 tablespoon of the brown sugar in a large bowl. Transfer 1/2 cup of the marinade to a small saucepan and set aside. Add the salmon to the bowl with the remaining marinade and toss to coat. Cover and refrigerate for at least 30 minutes and up to 1 hour.
- Stir to combine the cornstarch and 1/4 cup water in a small bowl, then add to the reserved marinade in the saucepan along with the remaining 2 tablespoons of brown sugar. Bring to a boil and cook until the mixture thickens to a glaze consistency, 4 to 5 minutes. (You should have about 1/2 cup.) Reserve half of the sauce for serving and the other half for basting.
- Have ready eight 12-inch metal skewers or soak eight 12-inch wooden skewers in water for 30 minutes.
- Meanwhile, add the bell pepper to a large microwave-safe bowl, then add a splash of water and a pinch of salt. Cover and microwave until the pepper is just tender, 1 to 2 minutes. Let cool.
- Remove the salmon from the marinade. Thread the salmon onto the skewers, alternating with the pineapple and bell pepper.
- Heat a grill pan over medium-high heat. Lightly brush the pan with oil.
- Grill the kebabs, turning occasionally and brushing with half of the reserved teriyaki sauce, until the salmon is opaque throughout and the vegetables are tender, 7 to 9 minutes. Transfer to a serving plate, sprinkle with some sesame seeds and scallions and serve the other reserved teriyaki sauce alongside.
QUICK & EASY CURRY SALMON KABOBS
Thread onions, pineapples and marinated salmon on a skewer and grill 10 minutes for quick and easy kabobs you can serve on even the busiest of weeknights.
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Mix dressing and curry powder until blended; pour over fish in shallow dish. Refrigerate 15 min. to marinate.
- Heat grill to medium-high heat. Remove fish from marinade; discard marinade. Thread fish, onions and pineapple alternately onto skewers.
- Grill 8 to 10 min. or until fish flakes easily with fork and vegetables are crisp-tender, turning occasionally.
Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g
QUICK AND EASY INDIAN SALMON CURRY
A delicious salmon curry cooked in water, spices, tomato, onion, and lemon juice - a South Indian treat from our family. Serve over white rice.
Provided by HONEYPIE16
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Combine water, lemon juice, tomato, onion, ginger, salt, garlic powder, and hot and sweet paprika in a blender; blend until liquefied.
- Heat olive oil in a pot over high heat. Add mustard seeds; cook until you hear seeds popping in the oil. Pour the blended mixture into the pot and bring to a boil.
- Add salmon; cover and boil for 10 minutes.
Nutrition Facts : Calories 314.9 calories, Carbohydrate 4.1 g, Cholesterol 67 mg, Fat 22.6 g, Fiber 0.6 g, Protein 23.2 g, SaturatedFat 3.9 g, Sodium 1232.7 mg, Sugar 1.6 g
CURRIED SALMON SKEWERS
We like to think of these quick and easy salmon bites as sophisticated fish sticks. Serve them as a party appetizer or as part of a main course.
Provided by Martha Stewart
Categories Appetizers
Time 10m
Yield Serves 6 to 8
Number Of Ingredients 4
Steps:
- Slice salmon fillet into strips about 1 inch wide and 3 inches long. Stir together curry paste and safflower oil; coat salmon strips on all sides. Refrigerate until ready to grill (up to 8 hours). If using wooden skewers, soak 14 in cool water at least 30 minutes, then thread lengthwise through strips. Preheat grill to medium-high. Sear salmon, skin side down, until strips can be lifted with a spatula, about 1 minute. Flip, and cook until just opaque but before it flakes when pressed, 1 to 2 1/2 minutes. Serve on skewers with lime for squeezing.
STEAMED SALMON KABOBS
Guests will savor every bite of these tangy and colorful appetizer kabobs, from Kristen Strocchia of Lake Ariel, Pennsylvania. Make sure to have copies of the recipe on hand!
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the lemon juice, oil, parsley, pepper and salt. Thread the broccoli, onion, salmon, garlic cloves and squash onto 24 small wooden skewers; spoon lemon juice mixture over kabobs. , Place skewers in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 12-15 minutes or until salmon flakes easily with a fork and vegetables are crisp-tender.
Nutrition Facts : Calories 58 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 43mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
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