Greek Salmon And Seafood Skewers

SEAFOOD SKEWERS ON A BED OF CHILE-GARLIC SPINACH

Seafood Skewers on a Bed of Chile-Garlic Spinach image

Provided by Rachael Ray : Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

Twelve 12 to 16 count shrimp, deveined
Twelve 2-inch cubes sustainable firm white fish, such as halibut
8 large sea scallops, tough muscle removed
3 tablespoons EVOO, plus more for drizzling
Sea salt and freshly ground pepper
4 cloves garlic, finely chopped
1 chile pepper (cherry, long red or Fresno), seeded and finely chopped
2 pounds spinach from the farmer's market (about 4 bunches), stemmed
Freshly grated nutmeg
2 lemons, halved

Steps:

Position a rack in the upper third of the oven and heat the broiler.
Thread the shrimp, fish and scallops onto 4 metal skewers, alternating them. Drizzle with EVOO to coat and sprinkle with a little sea salt and pepper. Broil, turning occasionally, until firm and opaque, 7 to 8 minutes.
Meanwhile, heat 3 tablespoons EVOO in a large saucepot over medium heat. Add the garlic and chile pepper and cook, stirring, for 2 minutes. Add the spinach, a few handfuls at a time, and cook until wilted. Season with salt, pepper and a little nutmeg.
Arrange the spinach on a serving platter. Top with the seafood skewers and douse the spinach and seafood with the lemon juice.

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

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

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

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Greek Salmon And Seafood Skewers

SEAFOOD SKEWERS ON A BED OF CHILE-GARLIC SPINACH

GREEK SALMON AND SEAFOOD SKEWERS

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

MARINATED SEAFOOD SKEWERS WITH A DIPPING SAUCE

GREEK SALMON KABOBS

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

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