Honey-lime salmon kebabs
Recipe by Alaska Fisherman Steve Aberle from Girdwood, Alaska.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 - 6 | Steaks,Fillet,Canned | Starter,Main,Snack | Barbecue,Chill | Less than 30 minutes |
Ingredients
- 1 to 1-1/2 lb. Alaska salmon fillets or steaks, skinned and bones removed
- 1/2 cup vegetable oil
- juice of one large lime
- 2 tsp. grated lime zest
- 2 tbsp. each honey and fresh chopped cilantro
- 1 tbsp. fresh grated ginger
- 1/2 tsp. each salt and pepper
- 1 each red and green bell pepper, cut in 1-1/2 inch squares
- 12 large mushrooms
- 1 medium onion, cut in 1-1/2 inch chunks
- 1 zucchini, cut in 1/2 inch slices
Method
Cut salmon into 1-1/2 inch squares.
Blend together oil, lime juice, lime zest, honey, cilantro, ginger, salt and pepper.
Divide marinade, reserving 1/4 cup for basting.
Marinate salmon cubes in remaining mixture for 1 hour, turning occasionally.
Skewer salmon and vegetables alternately on heat-proof skewers.
Grill on oiled, heated grill, about 5 minutes per side, basting with reserved marinade. Do not overcook.
