Grilled Salmon Skewers Food

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.

GRILLED SALMON KEBABS WITH KALE TABBOULEH

Grilled Salmon Kebabs with Kale Tabbouleh image

Salmon is not only the perfect foil for a fresh tabbouleh salad, but it's also hearty enough to withstand skewering and grilling, and won't flake apart as easily as leaner white fish. This dish packs the punch of two major superfoods: omega-3 rich salmon and vitamin-loaded kale.

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 cup bulgur
1 large bunch kale (about 10 ounces), leaves shredded
1 cup halved cherry or grape tomatoes
2 scallions, thinly sliced
1/2 cup roughly chopped fresh mint
2 lemons (1 1/2 juiced, 1/2 cut into wedges)
6 teaspoons extra-virgin olive oil, plus more for the grill
1 tablespoon ground cumin
Kosher salt and freshly ground black pepper
1 1/2 pounds center-cut skinless salmon fillets, cut into 2-inch chunks
3/4 cup nonfat Greek yogurt
1 Persian cucumber, grated

Steps:

Cook the bulgur as the label directs. Meanwhile, toss the kale, tomatoes, scallions, mint, 2 tablespoons lemon juice and 4 teaspoons olive oil in a large bowl. Fluff the bulgur and stir into the kale mixture. Cover with plastic wrap and refrigerate while you prepare the kebabs.
Preheat the grill or a grill pan over medium-high heat. Whisk the remaining 2 teaspoons olive oil, the cumin and 1/2 teaspoon each salt and pepper in a medium bowl. Add the salmon chunks, tossing well to coat. Thread the salmon onto 8 skewers. (If using wooden skewers, soak them in water first for about 20 minutes.) Oil the grill grates; grill the kebabs, turning, until the fish is opaque, 6 to 8 minutes.
While the fish cooks, stir together the yogurt, cucumber and remaining lemon juice (about 1 tablespoon); season with salt and pepper. Divide the tabbouleh and salmon kebabs among plates; serve with the yogurt sauce and lemon wedges.

Nutrition Facts : Calories 460, Fat 15 grams, SaturatedFat 3 grams, Cholesterol 82 milligrams, Sodium 434 milligrams, Carbohydrate 38 grams, Fiber 8 grams, Protein 46 grams, Sugar 4 grams

GRILLED FISH ON SKEWERS

Grilled Fish on Skewers image

This recipe comes from a Moroccan cookbook that I once found in a bargain book shop. You can either use the grill on your oven or BBQ them. They are really tasty and served with green salad they make a light meal. The coriander in this recipe refers to fresh leaves/cilantro, not the seeds. The preparation time includes time for marinating, otherwise it would only be about 15 minutes.

Provided by -Sylvie-

Categories Moroccan

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

700 g thick firm white fish fillets, cut into 1 inch cubes (such as monkfish or cod)
1/2 onion, very finely chopped
2 garlic cloves, finely chopped
2 tablespoons fresh coriander, chopped
2 tablespoons flat leaf parsley, chopped
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 pinch saffron
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon lemon juice

Steps:

In a bowl mix all ingredients apart from the fish.
Add the fish to the marinade and make sure it is coated all over.
Leave to marinate for at least two hours, stirring from time to time.
Divide the fish onto four skewers. (Tip: If you use bamboo ones soak them in water beforehand to stop them from burning).
Place under a hot grill or onto the BBQ and leave for about 8 minutes or until cooked through.
Turn only once.

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