I love salmon! I try to have seafood at least once per week and salmon, shrimp, or tuna are my usual choices. Unfortunately, preparing ingredients the same way over and over again can get boring. Then comes grilling season and I can prepare my meals in another tasty way! Since salmon is a common protein that I eat, I thought I would try some salmon kabobs. I like kabobs and the concept behind them – cooking a healthy protein and an assortment of vegetables all at once. It is a great way to incorporate those much needed veggies into a meal without having to cook them separately.
Here is a recipe that I found for salmon kabobs. Think of kabobs as choosing your own adventure! You don’t like salmon all that much? Switch it out for another protein like shrimp or chicken. Not a huge fan of mushrooms or onions? Try out some red peppers, tomatoes, or any other vegetables that you like. This recipe calls for zucchini which is another favorite of mine.
Rosemary-Lime Wild Salmon Kabobs:
Ingredients:
- 1 pound boneless, skinless wild salmon fillet cut into chunks
- 1 zucchini sliced into thick rounds
- 1 yellow bell pepper cut into chunks
- 1 large red onion cut into chunks
- 2 garlic cloves minced
- ½ teaspoon fine sea salt
- 1 tablespoon finely chopped fresh rosemary
- 3 tablespoons lime juice
- 1/3 cup extra-virgin olive oil
- ½ teaspoon ground black pepper
Cooking:
Place salmon, zucchini, bell pepper and onion in a shallow baking dish and sprinkle with salt and pepper. Whisk together garlic, oil, rosemary, and lime juice in a small bowl. Pour mixture over salmon and vegetables, toss and marinate 15 to 30 minutes.
Prepare a grill (or broiler) for medium-high heat cooking. Skewer salmon and vegetables, reserving marinade. (If using wooden skewers, soak in water for 30 minutes before assembling.) Grill kabobs, turning once, until salmon is cooked through and vegetables are tender, about 5 to 7 minutes. While the kabobs cook, boil the reserved marinade in a small saucepan for 5 minutes. Drizzle over skewers and serve.
Be Well,
Sarah.
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