These Kebabs Are Off The Hook
Tired of the same old kebabs? Here’s something new – Grilled Salmon Kebabs! This better-for-you dinner is full of flavor and goodness with rich salmon, fresh oregano, crunchy sweet corn and spicy jalapeño.
Our helpful Seafood Dept. will remove the skin from your salmon filet for free. If you don’t want to soak wood skewers for an hour, you can also use metal skewers. But make sure you use oven mitts when handling hot skewers!
Grilled Salmon Kebabs with Spicy Fresh Corn Relish and Arugula
1 tbsp. olive oil
1 tbsp. lime zest
1 tsp. ground cumin
1 tsp. chopped fresh oregano
1/2 tsp. ground coriander
1½ lbs. salmon, skin removed, cut into 1-inch pieces
16 bamboo skewers (soaked in water for 1 hour)
2 cups fresh corn cut from the cob (uncooked)
1/2 cup coarsely chopped fresh cilantro
3 tbsp. lime juice
1 small red onion, diced 1/4-inch
1 red bell pepper, diced
1 jalapeno pepper, stemmed, seeded and minced
Salt and pepper to taste
2 cups baby arugula
Prep: 20 minutes, Soak: 1 hour (unattended), Cook: 8 minutes, Serves: 4
1. Mix oil, zest, cumin, oregano and coriander in a small bowl; place half of the mixture in another small bowl and set aside. Thread salmon onto skewers, then brush with one bowl of marinade. Grill over medium heat for 5 to 8 minutes. Remove from grill and brush with reserved marinade.
2. Stir together corn, cilantro, lime juice, onion, bell pepper, jalapeño, salt and pepper in a medium mixing bowl.
3. Place kebabs on a serving platter and serve with corn relish and arugula.
472 calories, 38 g protein, 28 g total fat (6 g sat., 0 g trans), 19 g carbohydrate, 3 g fiber, 7 g sugar, 94 mg cholesterol, 118 mg sodium, 13 points