Salmon and Vegetable Oven Kebabs

What’s the most popular way to cook salmon? If you guessed grilling, you’re probably in agreement with a lot of people. Hot-off-the-grill salmon can’t be beat. And to top it off, it’s one of the easiest methods as well.

In the winter, if we grill, I like to use my Foreman. But once the weather turns nice, our backyard gas grill is the ticket for the fish that’s high in omega-3 fatty acids, which makes it a healthy choice, too.

But don’t overlook fixing salmon in the oven. One of my favorite ways is to bake salmon in a Dutch oven with a little onion, garlic, dill, lemon juice, white wine and olive oil.

One way I haven’t had salmon in the oven is using the kebab method. But I just might after looking over the following recipe from the American Institute of Cancer Research. Salmon chunks are complimented by plum tomatoes, mushrooms and slices of bell pepper and yellow squash in this tasty-looking recipe.

In this recipe, the salmon is marinated in a combination of lemon juice, extra virgin olive oil, garlic, Italian seasonings, sea salt and freshly ground pepper, which gives it a decidedly Mediterranean flavor.

Salmon and Vegetable Oven Kebabs
MARINADE:
Juice of 4 lemons
2 tablespoons extra virgin olive oil
4 garlic cloves, minced
1 tablespoon dried Italian seasoning
Sea salt and freshly ground pepper to taste
KEBABS:
1 pound wild salmon, cut into 2-inch cubes
4 small plum tomatoes, cut into quarters or 8 cherry tomatoes
4 large whole mushrooms, stems removed, halved
1 medium green bell pepper, deseeded, cut into 12 pieces
1 medium yellow squash, cut into 8 pieces
Canola oil cooking spray
4 skewers
In large mixing bowl combine juice, oil, garlic, seasoning, salt and pepper. Mix well and divide in half.
Add salmon and vegetables to half of marinade and gently toss to coat pieces. Cover and marinate for about 30 minutes, occasionally rearranging pieces to ensure even coating.
Preheat oven broiler.
Spray large shallow baking dish. Remove skewers from water. Divide fish and vegetable pieces into 4 even portions. Arrange and distribute them evenly on skewers, being careful not to break the pieces.
Place on baking dish. Brush with remaining marinade not used for marinating raw fish. Broil for about 5 to 8 minutes, brushing frequently with marinade. Carefully turn over kebabs and continue cooking for an additional 4 minutes, basting frequently until fish is done. Serve.
Note: If using wooden skewers (in lieu of metal ones), soak them in water for about 30 minutes.
Yield: Serves 4.
Approximate nutritional analysis per serving: 259 calories, 13 grams fat (2 grams saturated), 9 grams carbohydrates,
26 grams protein, 2 grams dietary fiber, 60 milligrams sodium.

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