Salmon Kebabs Recipe
Summer is right around the corner and if you’re like me, most of your cooking will be done on the grill outside. Salmon is a meaty fish that lends itself well to kebabs. Try skewering different veggies and fruit with your fish- the possibilities are endless!
Pre-heat your grill to 350 degrees
3 pounds of fresh salmon cut into 1-inch cubes
1 zucchini cut into 1-inch cubes
1 squash cut into 1-inch cubes
1 sweet onion cut into 1-inch cubes
12 Campari tomatoes
2 tablespoons extra virgin olive oil
1 teaspoon Kosher, or sea salt
2 -dozen wooden kebab skewers soaked in water
Place the cubed salmon and veggies in a bowl- coat with olive oil, then season with salt and pepper.
Begin building the skewers- place a piece of salmon on first then rotate the veggies until all of the kebabs are ready for the grill.
Draw a veggie-oiled cloth across the grates then carefully place the skewers on the hot grill. Let the salmon cook for 3-4 minutes a side. Once the skewers have finished cooking, remove them from the grill and set aside.
Sweet Citrus Butter
½ cup butter
zest of 1 lemon
zest of 1 lime
2 tablespoons organic honey
1 tablespoon fresh cracked black pepper
1 teaspoon Kosher or sea salt
Place the above ingredients in a food processor and blend until smooth.
Paint the citrus butter on the salmon skewers with a pastry brush.
Serve immediately with lemon and lime wedges.
Chef Chuck Kerber