I made these salmon kabobs for dinner on a weeknight with some healthy vegetable quinoa. I fully intended grilling these, but ran out of propane as I went to put them on the grill. I ended up baking them, which was just fine. These pack a lot of flavor without much prep ahead time.
Ingredients:
8 ounces salmon, cut into 1 1/2-inch cubes
2 lemons, 1 juiced and 1 cut into thin slices
2 tablespoons parsley, chopped
1/2 tablespoon Dijon mustard
2 tablespoons olive oil
2 garlic cloves, minced
salt and pepper
Preparation:
1. Soak bamboo skewers in water for at least 15 minutes.
2. Preheat grill to medium heat.
3. To make marinade, stir together lemon juice, parsley, mustard, olive oil, garlic, salt and pepper in a bowl.
4. Using 2 skewers for each kabob, alternate salmon and lemon slices. Brush kabobs with marinade.
5. Grill over medium heat for 3-4 minutes per side. These can also be baked at 350 for about 10 minutes. Serve warm.
Source: Natasha's Kitchen
Ingredients:
8 ounces salmon, cut into 1 1/2-inch cubes
2 lemons, 1 juiced and 1 cut into thin slices
2 tablespoons parsley, chopped
1/2 tablespoon Dijon mustard
2 tablespoons olive oil
2 garlic cloves, minced
salt and pepper
Preparation:
1. Soak bamboo skewers in water for at least 15 minutes.
2. Preheat grill to medium heat.
3. To make marinade, stir together lemon juice, parsley, mustard, olive oil, garlic, salt and pepper in a bowl.
4. Using 2 skewers for each kabob, alternate salmon and lemon slices. Brush kabobs with marinade.
5. Grill over medium heat for 3-4 minutes per side. These can also be baked at 350 for about 10 minutes. Serve warm.
Source: Natasha's Kitchen