It’s a treat to savor wild salmon at this time of year. The season started May 1 and runs through August. Here’s a new and easy way to cook salmon. Place salmon cubes on skewers and grill or broil them.
Zucchini and cherry tomatoes are also included in the kabobs. I like to place them on separate skewers. They take more time to grill than the salmon. So the salmon skewers can be removed, and the vegetables can be left to finish cooking. This prevents the salmon from being overcooked.
You can use a stovetop grill to cook the kabobs inside.
Kabobs can also be placed under a broiler for the same amount of cooking time.
Ask for salmon fillets that are about 1-inch thick to make salmon cubes.
Microwave rice and divide between two plates.
Yield 2 servings. Recipe by Linda Gassenheimer
2 tablespoons lemon juice
4 teaspoons canola oil
2 tablespoons sugar
2 tablespoons chopped fresh dill or 2 teaspoons dried dill
¾ pound salmon fillet (about 1-inch thick)
10 cherry tomatoes
½ pound zucchini cut into ¼-inch slices (about 2 cups)
Vegetable oil spray
Salt and freshly ground black pepper
Preheat grill. Mix lemon juice, canola oil, sugar and dill together in a small bowl. Set aside. Cut salmon into 1-inch cubes. Thread the salmon cubes onto 2 skewers. Thread the cherry tomatoes alternating with the zucchini slices onto 2 other skewers. Spay grill grates with vegetable oil spray. Place all the skewers onto the grill. Turn skewers over after 3 minutes. Grill another 3 minutes. Remove the salmon skewers. A meat thermometer should read 125 degrees. Continue to grill the vegetable skewers another 5 minutes. Remove vegetables from the skewers and place on the plates next to the rice. Top the rice with the salmon skewers. Spoon the sauce over the vegetables and salmon and sprinkle with salt and pepper to taste.
Per serving: 437 calories (46% from fat), 22.6 g fat (2.6 g saturated, 10.7 g monounsaturated), 96 mg cholesterol, 36.3 g protein, 24.2 g carbohydrates, 3 g fiber, 87 mg sodium.