Health & Fitness
Healthy summer recipe!
Recipe Box: Salmon and Vegetable Oven Kebabs
By: Alicia Romano MS RD LDN on 06/12/2013Makes 4 servings.
Per serving: 259 calories, 13 g total fat (2 g saturated fat), 9 g carbohydrate, 26 g protein, 2 g dietary fiber, 60 mg sodium.
Marinade
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- Juice of 4 lemons
- 2 Tbsp. extra virgin olive oil
- 4 garlic cloves, minced
- 1 Tbsp. dried Italian seasoning
- Sea salt and freshly ground pepper to taste
Kebabs
- 1 lb. wild salmon, cut into 2-inch cubes
- 4 small plum tomatoes, cut into quarters or 8 cherry tomatoes
- 4 large whole mushrooms, stems removed, halved
- 1 medium green bell pepper, deseeded, cut into 12 pieces
- 1 medium yellow squash, cut into 8 pieces
- Canola oil cooking spray
- 4 skewers
Directions
- If using wooden skewers (in lieu of metal ones), soak them in water for about 30 minutes.
- In large mixing bowl combine juice, oil, garlic, seasoning, salt and pepper. Mix well and divide in half.
- Add salmon and vegetables to half of marinade and gently toss to coat pieces. Cover and marinate for about 30 minutes, occasionally rearranging pieces to ensure even coating.
- Preheat oven broiler.
- Spray large shallow baking dish. Remove skewers from water. Divide fish and vegetable pieces into 4 even portions. Arrange and distribute them evenly on skewers, being careful not to break the pieces.
- Place on baking dish. Brush with remaining marinade not used for marinating raw fish. Broil for about 5-8 minutes, brushing frequently with marinade. Carefully turn over kebabs and continue cooking for an additional 4 minutes, basting frequently until fish is done. Serve.
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