Wednesday, September 5, 2012

Rosemary-Lime Salmon Skewers

These Copper River Coho Kabobs made the best dinner the other night. Dan and I were looking for something light yet full of flavor and nutrition. The Copper River Salmon Company had just shipped me another delivery. This time, Copper River Coho. I decided to try Rosemary-Lime Salmon Skewers

So fresh, it's orange-red color, firm to the touch meat, and fresh delicate flavor was a perfect match for the light and zingy 15 minute marinade in the Whole Foods Recipe for Rosemary Lime Wild Alaskan Salmon Kabobs. I tell you what. Somebody in Whole Foods kitchen knows what they are doing. I made a few changes but pretty much stuck with the original recipe.

I like that the flavor of the marinade helps bring out the natural flavors of the salmon and vegetables rather than over powering them. The skewers of grilled veggies with moist flaky salmon provides the ideal picture of summer patio dining. Mmmmmm! Rosemary-Lime Salmon Skewers! Get out there and get your grill on! No grill? Stuck in snow? Don't want to fry in the sun outside?  Broil it in the oven for the same amount of time as you would grill it, flipping half way through.




Rosemary-Lime Salmon Kabobs
Slightly Adapted from www.wholefoodsmarket.com

Ingredients
1, 1 lb filet of fresh salmon skinned and cut into 1 1/2 inch chunks. 
(I chose Copper River Coho)
1 small zucchini cut into 3/4-1 inch chunks
4 oz of fresh baby bella mushrooms cleaned off and big ones cut in half
1/4 purple onion wedged and pulled apart
3 cloves garlic - pressed through garlic press
1 tablespoon rosemary chopped. (fresh is best)
1/3 cup extra virgin olive oil
3 TB 100% lime juice
sea salt and fresh ground pepper
kabob sticks soaked

Directions
-Put salmon, zucchini, mushrooms, and onions in a large baking dish so they can lay in a single layer.
-In a bowl, whisk the garlic, rosemary, olive oil, lime juice, and salt and pepper
-Pour the mixture over the salmon and veggies and toss them to coat evenly
-Let them sit at room temp for 15-20 minutes
-Next, line your grill with heavy duty tinfoil. Spray with nonstick grill spray
-Then preheat grill on medium heat
-As you are preheating the grill, stick your goodies on the kabobs in desired order
-Reserve marinade and boil out for 5 minutes if you desire to have extra for a drizzle
-When the grill is ready, lay the kabobs on the sprayed tinfoil and shit lid
-Grill for 5 minutes turning once after 2 1/2
 -Serve with green salad, rice, coleslaw, or potato salad




4 comments:

  1. This looks amazing! A great use for Copper River Cohos. I can't wait to try it.

    I hear you are coming to Cordova. Have a safe flight up and I'll see you this weekend.

    Jen

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    Replies
    1. Thank you Jen! They are fresh and zesty! So easy to make and compliments the salmon well rather than taking over. Was nice meeting you last week!!

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  2. Replies
    1. OOOOOOhh are they ever! So easy. I like the "simple" "natural" flavors of skewers on the grill.
      Hope you are adjusting to the new job well!

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