Summer Salmon Skewers Recipes

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.

MOROCCAN SALMON SKEWERS

Moroccan Salmon Skewers image

Provided by Martha Stewart

Categories Appetizers

Yield Makes 2 1/2 dozen

Number Of Ingredients 6

Ingredients

1 1/2 teaspoons whole cumin seeds
1 teaspoon whole coriander seeds
2 teaspoons whole fennel seeds
Coarse salt and freshly ground pepper
1 3/4 pounds salmon fillet, skin removed, cut into 3/4-inch squares
Moroccan Salmon Skewers

Steps:

Preheat oven to 400 degrees. In a mortar and pestle, combine cumin, coriander, and fennel seeds. Grind until coriander seed is just broken. Alternatively, seeds may be placed in a spice grinder, and pulsed until coriander is just broken; do not overprocess. Spices may also be crushed using a heavy cast-iron skillet. Transfer seeds to a small bowl, and toss with 1 teaspoon salt and 1/8 teaspoon pepper.
Dip 1 side of the salmon into the spice mixture to coat heavily. Repeat with remaining salmon.
Heat a large ovenproof skillet over medium heat. Place salmon, spice-side down, into the pan. Cook until spices are dry, golden, and toasted, about 4 minutes. Immediately transfer pan to oven, and cook until salmon is just cooked through, about 30 seconds. Transfer salmon to a serving platter, and skewer with toothpicks. Serve warm with dipping sauce.

SUMMER SALMON SKEWERS

Summer Salmon Skewers image

This is a great, simple summer fish recipe for people who have never grilled fish before!

Provided by Lindz

Categories Salmon Fillets

Time 1h8m

Yield 2

Number Of Ingredients 9

Ingredients

2 (6 ounce) skinless salmon fillets, about 1-inch thick, cut into 2-inch strips
⅓ cup lemon juice
¼ cup white wine
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh dill
2 tablespoons chopped fresh parsley
2 tablespoons minced garlic
1 pinch crushed red pepper flakes
¼ cup olive oil

Steps:

Preheat grill for medium-low heat.
Lie the salmon in the bottom of a baking dish. Whisk together the lemon juice, wine, mint, dill, parsley, garlic, and red pepper flakes in a bowl. Slowly drizzle in the olive oil while whisking vigorously. Pour the mixture over the salmon. Marinate the salmon in the refrigerator for no more than 30 minutes.
Thread the salmon onto metal or soaked wooden skewers lengthwise. Cook on preheated grill until opaque in the center, about 4 minutes per side. Serve immediately.

Nutrition Facts : Calories 561.2 calories, Carbohydrate 7.8 g, Cholesterol 82.7 mg, Fat 43.4 g, Fiber 0.6 g, Protein 30 g, SaturatedFat 7 g, Sodium 87.4 mg, Sugar 1.4 g

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