My mother will be staying with us over the holidays, she’s on a low sodium and low fat diet so I’m trying to brush up on my healthy cooking. I’ve done two wonderful tilapia dishes so far (they’ll be posted before the New Year) but the recipe for these grilled salmon and portobello mushroom kebabs is just begging to be shared pronto.
You’ll need skewers, bamboo or metal, and a grill. You can char grill the kebabs or you can use a stovetop grill like I did. No special cooking skills are required.
Ingredients
- about 750 g. of skinless salmon fillet, cut into 1-1/2″ cubes
16 baby portobello mushrooms
2 to 3 red or green bell peppers, seeds and membranes removed then cut into wedges
salt
pepper
3 tbsps. of olive oil
8 skewers (if using bamboo skewers and cooking over live coals, soak the skewers for 30 minutes prior to use)For the glaze:
juice of half a lemon
4 tbsps. of honey
Instructions
- Place the salmon in a bowl. Season with salt and pepper. Pour in the olive oil and mix carefully to avoid the fish from breaking apart. Add the mushrooms and bell pepper and toss a few times.
Thread the salmon, mushrooms and bell peppers on the skewers alternately, starting and ending with a piece of salmon.
Now, this is important: brush the grill with vegetable oil before laying the kebabs to make sure nothing sticks.
Grill the kebabs over medium heat, about four minutes on each side, brushing on the glaze as the kebabs cook. Do not wait until the fish is completely opaque. The fish will continue cooking after the skewers are removed from the grill so while the centers are still a bit pink, transfer them to a plate.
Brush the cooked kebabs with more glaze before serving. Best with rice.
Cooking time (duration): 20 minutes
Number of servings (yield): Makes 8 kebabs to serve 4
Love the idea of using salmon on a kebab like this, looks great!
My mom is going to love that! My last grocery visit is tomorrow, gonna look for those ingredients. Thanks Connie!
hi connie! happy x’mas to you and your family. What brand is your stove top grille? thank you!
Calphalon
Hi, what herb or greens did you use?
Parsley. But it isn’t necessary.