Salmon Kabobs Food

MEDITERRANEAN SALMON KABOBS

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)

GRILLED SALMON KABOBS

Steps:

• Add the marinade ingredients in a large mixing bowl. Whisk to combine.
• Place the cubed salmon into the marinade and cover the bowl. Refrigerate for at least 30 minutes to allow the salmon to marinate. While the salmon marinates, soak the wooden skewers.
• Assemble the skewers with a lemon slice between each of the salmon cubes, about 5 salmon pieces per kabob.
• Preheat grill to high heat, and add a grill grate or piece of heavy duty aluminum foil.
• Grill salmon for 10 minutes, turning once to evenly brown both sides.

SALMON KABOBS

Steps:

• Begin by gathering and prepping all of your salmon kabob ingredients according to the ingredients list above to have ready and organized for use.
• If using wooden skewers, place 8 of them into water to soak while you marinate the salmon. (You will use 2 skewers per kabob.)
• Prepare the salmon by cutting each fillet into 4 large, even chunks. Place the salmon pieces into a medium sized bowl, and add about 1 tablespoon of olive oil, the garlic, a couple of pinches of sea salt and black pepper, the smoked paprika and the ground cumin, and toss gently to coat the pieces. Marinate the salmon for about 20 minutes.
• While the salmon marinates, gather and prep all of your cucumber-dill ingredients according to the ingredients list above to have ready and organized for use.
• To prepare the sauce, combine all ingredients in a bowl and whisk together until well blended and thick. Check the salt level and add a pinch more if necessary. Keep cold until ready to serve.
• To prepare the salmon kabobs, remove the skewers from the water, and tap any excess water off. Using two skewers, take a piece of salmon and thread it onto two skewers, followed by a small piece of the red onion. Repeat the process until each set of skewers contains a total of 4 salmon pieces (one fillet worth) and 4 red onion pieces, and repeat until you have a total of four salmon kabobs.
• Heat a grill pan over high heat, and once very hot, add a couple of drizzles of olive oil. Add the salmon kabobs (working in batches if necessary) and grill them, turning every now and then for even grilling, for about roughly 5-6 minutes, or until golden and cooked through. Remove the salmon kabobs onto a clean plate, squeeze a touch of lemon over top and keep warm. Repeat until all kabobs are grilled.
• Next, sprinkle a pinch of salt/black pepper over the halved campari tomatoes, and add them to the grill pan. Allow them to grill for 30 seconds-1 minutes until warmed and slightly grilled/charred, and set them onto the plate next to the salmon kabobs.
• To serve, add a salmon kabob to each plate, along with a couple of tablespoons of the cucumber-dill sauce next to the kabob, along with two, grilled campari tomato halves. Garnish by sprinkling a couple tablespoons of the feta cheese over the top of everything, as well as some of the fresh chopped dill. Serve with an accompaniment of your choice, if desired.

TERIYAKI SALMON KEBABS

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.

SPICED SALMON KEBABS WITH YOGURT SAUCE

Steps:

• Heat grill to high. Place spices in a small saute pan and toast on the grill for 45 to 60 seconds, shaking the pan several times, or until just fragrant. Let cool slightly and grind in a spice grinder or coffee grinder until finely ground.
• Process yogurt, onion, lemon juice, zest, cayenne, and toasted spices in a food processor until smooth. Set aside or refrigerate if not using for a while.
• Thread salmon onto skewers so the fish lies flat. Drizzle with olive oil and season with salt and pepper. Grill for 2 to 3 minutes on each side or until slightly charred and just cooked through. Serve with yogurt sauce on the side and drizzle the juice of 1/2 orange over all.
• Per Serving: Calories: 417; Total Fat: 18 grams; Saturated Fat:4 grams; Protein: 54 grams; Total carbohydrates: 7 grams; Sugar: 5 grams; Fiber: 1 gram; Cholesterol: 106 milligrams; Sodium: 245 milligrams

SPICED SALMON KEBABS

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.

GREEK SALMON KABOBS

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.

SOY GLAZED SALMON KABOBS

Steps:

• Pat fish dry with paper towels.
• Cut into 1-inch cubes.
• In small bowl, combine glaze ingredients.
• Thread fish onto skewers and brush both sides with glaze.
• Broil or grill over high heat for about 7 minutes, basting with glaze and turning once, until fish flakes easily when tested with a fork.
• *Be careful not to overcook.

SAFFRON SALMON KABABS

Steps:

• Using a mortar and pestle or small bowl and the handle end of a wooden spoon, grind the saffron with a pinch of sugar to a fine powder (about 1/4 teaspoon). Transfer to a large bowl. Bring 2 tablespoons water to a boil in a saucepan, kettle or using the microwave, then let stand for 2 minutes to allow the water temperature to drop slightly. Add to the ground saffron powder, gently stir, cover and steep for 5 minutes.
• To the saffron water, add the lime juice, olive oil, garlic, salt, oregano, coriander, pepper and turmeric. Stir to mix, add the salmon pieces and combine until the salmon is well coated. Cover and marinate in the refrigerator for 30 minutes.
• As the salmon marinates, prepare a charcoal grill until the coals are ashed over and slightly cooled to medium-hot and or heat a gas grill to medium-high. Skewer the salmon and save any remaining marinade. Grill the skewers, brushing with the remaining marinade and turning every couple of minutes, until tender and buttery, about 10 minutes total. Serve with lime wedges for squeezing over the fish. Enjoy, with bites of fresh herbs between bites of salmon.

TERIYAKI SALMON SKEWERS

Steps:

• Whisk together soy and hoisin sauces, vinegar and garlic in a bowl.
• Slice salmon fillet across the grain into thin strips. Add to soy mixture and let stand for 15 minutes, turning occasionally.
• Thread each salmon strip onto small metal or soaked wooden skewers. Place skewers on baking sheet and broil, turning and basting with marinade once, for about 4 minutes or until golden and fish flakes easily when tested. Alternatively, cook skewers on oiled grill pan on grill.
• Before serving, sprinkle with green onion and sesame seeds, if using.

THAI SALMON KEBABS WITH SWEET CHILLI & LIME DIP

Steps:

• Combine the sweet chilli sauce and lime juice in a bowl. Pour half the mixture into a bowl for serving. Thread the salmon onto 4 skewers and brush with the remaining chilli sauce. Marinate for 20 mins.
• Heat a griddle pan until very hot. Shake excess marinade from the kebabs, then drizzle with oil, season and griddle for 8 mins, turning occasionally until the salmon is opaque and comes away easily from the pan. Serve hot with the dipping sauce.

SPICY GRILLED SALMON KABOBS

Steps:

• Pour combined dressing and seasonings over fish in shallow dish; stir to evenly coat. Refrigerate 15 min. to marinate.
• Heat grill to medium-high heat. Remove fish from marinade; discard marinade. Thread fish, onions and peppers alternately onto 4 skewers.
• Grill 8 to 10 min. or until fish flakes easily with fork and vegetables are crisp-tender, turning occasionally.