Salmon Skewers With Lemon Cilantro Drizzle Food

SALMON KEBABS WITH HERB SAUCE

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.

CITRUS SALMON SKEWERS

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.

GRILLED SALMON SKEWERS WITH CILANTRO SAUCE

Steps:

• In a medium mixing bowl, toss the salmon cubes with the olive oil, spices, salt, and pepper until evenly coated. Thread the salmon onto metal skewers, alternating salmon pieces and lemon slices.
• Preheat a grill to medium-high heat and oil the grates well, or oil a grill basket. Grill the salmon skewers about 4 minutes per side, until just cooked through. Remove from the heat and rest before serving.
• In a food processor or blender, combine the skyr/yogurt, avocado, lemon, cilantro, jalapeño, and olive oil. Process until smooth, adding water as necessary. Season to taste with salt and pepper.
• Serve salmon with lemon wedges and cilantro sauce on the side.

SALMON SKEWERS WITH LEMON-CILANTRO DRIZZLE

Steps:

• 1. In a small bowl, mix 2 tablespoons oil, cilantro, lemon juice and zest, and 1/8 teaspoon salt. Set aside.
• 2. Season salmon with salt and pepper. Toss in medium bowl with remaining 1 tablespoon oil. Thread salmon on skewers.
• 3. Preheat grill to medium-high. Grill salmon until opaque and flaky, about 5 minutes per side. Garnish with cilantro-lemon dripple and serve.

LEMON DILL SALMON SKEWERS

Steps:

• Remove and discard skin from salmon; cut into 1 1/2 inch cubes to make 24 pieces.
• In large bowl, mix together dill, oil, lemon rind and juice, salt, pepper and hot pepper sauce. Add salmon and toss to coat; let stand for 10 minutes.
• Reserving marinade and beginning and ending with lemon wedge, thread salmon loosely onto 4 metal skewers. Place on greased grill over medium heat; brush with marinade. Close lid and grill turning twice, until fish flakes easily when tested, about 10 minutes.