Sunday, June 9, 2013

Grilled Salmon Kabobs

Grilled Salmon Kabobs...Just do it!  These are delicious!  They came from Southern Living Magazine this month so, of course, they are delicious!  The amazing part is they are relatively light.  

Grilled Salmon Kabobs
It was super quick to get on the table, but did need some advanced planning because the salmon cools its heals in the fridge with the rub for 3 hours.  I also made the yogurt sauce ahead.  

The yogurt sauce is like a Southern tzatziki sauce.  What makes it Southern?  Instead of cucumber there are little bits of pickled okra mixed in!  The dill is fresh from my garden.

I served this with some fresh corn on the cob and some instant brown rice.  It was the perfect beginning of summer meal!

These were delish!
Grilled Salmon Kabobs
From Southern Living Magazine 6/13
  • 3 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp. ground red pepper
  • 1 (2 1/4 lb) whole skinless salmon fillet, cut into 1-inch cubes
  • 1 cup plain fat-free yogurt
  • 1/3 cup finely chopped pickled okra
  • 1 Tbsp olive oil
  • 2 tsp chopped fresh dill
  • 1 1/2 tsp fresh lemon juice
  • 6 (12-inch) wooden or metal skewers
  • 3 small cucumbers
  • 12 Grape tomatoes
1.  Stir together first 4 ingredients in a bowl; transfer to a large zip-top plastic freezer bag.  Add salmon, seal bag, and turn gently to coat. Chill 3 hours, turning occasionally.

2.  Meanwhile, stir together yogurt and next 4 ingredients; cover and chill until ready to serve.  Soak wooden skewers in water 30 minutes.  (Omit if using metal skewers.)

3.  Preheat grill to 350 to 400 degrees (medium-high) heat.  Scrape outside of cucumbers length-wise using tines of a fork, scoring skin all the way around; cut into a half moons.

4.  Remove salmon from bag.  Thread salmon, cucumbers, and tomatoes alternately onto skewers, leaving a 1/8 inch space between pieces.  

5.  Grill, covered with grill lid, 5 to 6 minutes on each side or to desired degree of doneness.  Serve with yogurt mixture.  

Serves 6 

No comments:

Post a Comment