Friday, July 3, 2015

Salmon Kababs

Tonight's Menu
Salmon and veggie kebabs
Mango salsa
Microwave veggie rice

Salmon and vegetable kebabs
This delicious meal can be the star of your next summer BBQ. The firm meaty texture of salmon is perfect for kebabs with the added benefit of omega 3 fatty acids. Pair it with tomatoes, colorful peppers and mangoes; you get yourself a power house of nutrition and taste. You can add other vegetables to the skewers like red onions, mushrooms, zucchini, etc. The side helping of mango salsa just gives a burst of summer flavor.

Salmon and vegetable kebabs
Salmon veggie kebabs
1 1/2 lbs center-cut salmon fillet, skinned
1 pint cherry or grape tomatoes
1 each green and red pepper
Basil oil marinade
Handful fresh basil
2 tbsp extra-virgin olive oil
2 tsp. lemon juice
1/2 tsp lime zest
3-4 garlic cloves, minced
1 tbsp lime juice
Black pepper
  1. Heat grill to high. 
  2. Cut salmon into cubes, about 1 inches each. Cut the peppers into one inch chunks.
  3. In a blender, take all ingredients for the basil oil and puree until smooth. Reserve some for brushing later. Add the rest to salmon cubes and toss to coat well.
  4. Thread salmon against the grain on 8 skewers, alternating with tomatoes and peppers. 
  5. Grill for 8 to 12 minutes, until fish is opaque, turning occasionally. 
  6. Serve hot on a bed of vegetable rice and a side of tangy spicy mango salsa.
Salmon and vegetable kebabs on a bed of veggie rice with mango salsa

    Microwave veggie rice
Microwave vegetable Rice
Ingredients: (Serves 4)

1 cup long grain white rice
2 cups assorted vegetables peas, beans, carrots, etc (I use frozen mixed vegetables)
2 cups water
salt to taste
1 tbsp butter
  1. Wash the rice and rinse till water runs clear. 
  2. Use a large microwave safe bowl, deep enough to accommodate boiling water without overflowing.
  3. Mix all ingredients in this bowl and stir.
  4. Microwave on high for 15-18 minutes (time can vary depending on the M/Wave), stirring once after 8 minutes.
  5. Remove from the M/Wave and cover and let stand for 5 minutes before fluffing with fork.

Mango salsa
For Mango salsa, peel and chop 2 mangoes into bite sized pieces. Also dice 1/2 red onion, 1 red pepper, handful of  fresh coriander and mint, a few green chilies. Toss them all together and dress with a couple teaspoons of sesame oil, a drizzle of lime juice, salt, freshly ground black pepper. 
Make this salsa ahead of time and chill for a minimum of 20 minutes to allow flavors to blend. Serve cold. This makes for a wonderful accompaniment with any grilled fish or meat dish. 

Paneer vegetarian kebabs
For a vegetarian option, substitute salmon with paneer or tofu. Here is the vegetarian version I made with paneer. Follow the same recipe, just adjust the cooking time and temperature.

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