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 but I do have some special tips.
For even cooking, cut the salmon into uniform sizes. You don’t want some pieces to be undercooked while others are still raw.
Coat the ingredients in oil so that they don’t stick to the grill. It isn’t enough that you brush the grill with oil. You have to coat the fish, mushrooms and bell peppers with oil too.
When threading the fish, mushrooms and bell peppers on skewers, make sure that they are compact but not too tight. You want the heat to be able to circulate between the pieces of salmon, portobello and bell peppers.
Prepare the glaze before you start grilling. Cooking time is very short and if you start measuring the ingredients for the glaze when the kebabs are already on the grill, they will burn before you can brush them with the glaze.
Preheat the grill before you start cooking. If the grill isn’t hot enough, the fish will cook in steam and you won’t get any of that charred texture.
Don’t move or poke the kebabs. Let the undersides char then flip once to cook everything evenly.
Ready to make salmon and portobello mushroom kebabs? Here’s the recipe.
- 750 grams skinless salmon fillet cut into 1 and1/2 inch cubes
- 16 baby portobello mushrooms
- 2 to 3 red or green bell peppers seeds and membranes removed then cut into wedges
- 3 tablespoons olive oil
- 8 skewers (if using bamboo skewers and cooking over live coals, soak the skewers for 30 minutes prior to use)
- juice of half a lemon
- 2 tablespoons honey
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 salmon and portobello mushroom kebabs with more glaze before serving. Best with rice.