Herbed Salmon & Tomato Kabobs

Herbed Salmon ‘n Tomato Kabobs

© Meal Planning Maven, 2014

Grilled salmon is always wonderful, but have you ever thought of making salmon kabobs? Just marinate salmon chunks and veggies in a simple combination of olive oil, herbs and spices and grill! Talk about easy and delicious…perfect for a quickie family dinner or weekend Summer barbecues!

Makes 6 skewers (10-inch sized pictured-yield may vary according to skewer size)

Recipe Inspired By: Spiced Salmon Kabobs, Bon Appetit Magazine-June 2013

Marinade
2 tablespoons olive oil (not extra-virgin)
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/8 teaspoon ground ginger
1/4 teaspoon garlic powder
1/2 teaspoon kosher salt or other coarse salt
1/8 teaspoon red pepper flakes or coarse black pepper (more if desired)

1 1/2 pounds salmon fillet (wild if available), skinned *I have this done at the fish store.
2 lemons, cut into 4 wedges
2 limes, cut into 4 wedges
1 pint cherry tomatoes (or others of similar size-I used Marzanos)

6 skewers (10-inch sized pictured-yield may vary according to skewer size)
Additional olive oil (not extra-virgin)

Marinade: In a small bowl, whisk together all ingredients. Cut salmon into 1-1/2-inch chunks. Place salmon into a large casserole dish or bowl; toss with about 2/3 of marinade. In a small bowl, toss cherry tomatoes with remaining marinade.

Assembly: thread tomatoes, salmon, lemon and lime wedges on skewers. (You will have more salmon chunks and tomatoes than lemon and lime wedges.) Note: don’t be concerned if the quantity of marinade seems small. You just want to lightly coat the salmon and tomatoes to prevent flare-ups on the grill.

    

Grilling: lightly oil (or spray) grill rack and prepare for medium heat. Grill kabobs for 10 to 15 minutes, turning a few times until salmon reached desired doneness and tomatoes are lightly charred. While grilling, lightly brush kabobs occasionally with a bit of olive oil to prevent sticking.

    

    

Make Ahead and Storage Tips: marinade may be prepared up to 3 days ahead. Cover and refrigerate. Kabobs may be assembled up to 8 hours ahead. Cover and refrigerate. Store leftover cooked kabobs covered in the refrigerator; use within 1 day. Reheat at 300 degrees F, covered for about 10 minutes or until heated through.

MPM Mini-Bites:

Don’t have an outdoor grill? An indoor tabletop grill may be used. Or roast the kabobs at 425 degrees F for 10 to 15 minutes or until salmon is done to your liking and tomatoes are lightly charred. Turn occasionally, brushing with a bit of olive oil if needed to prevent sticking.

Be creative with your veggie choices! Choose your favorites as well as what’s available locally. Zucchini, yellow squash, onions, mushrooms, etc. would all be delicious.