Saturday, May 17, 2008

Ginger Lime Salmon Kebabs

I don't often make salmon on skewers, but decided to try this for a change of pace. The dressing isn't that strong so I think you can let it sit for the full 30 minutes, but not any longer than that or the acid will begin cooking the fish. This would be really good with some fried rice or an Asian style noodle dish. Don't be discouraged if you don't have a BBQ-neither do I. My broiler in the oven makes a nice substitute.

Adapted from Canadian Living

1 1/2 lbs skinless center-cut salmon fillets
1 piece (1 inch) ginger root, minced
1 hot red or green pepper, seeded and minced
3 tbsp chopped fresh coriander
2 tbsp sodium reduced soy sauce
1 tbsp lime juice
2 tsp vegetable oil
pinch sugar
4 green onions, cut into 1 1/2 inch pieces
4 lime wedges

Cut salmon into 1 1/2 inch cubes to make 24 pieces

In a large bowl, mix together ginger, hot pepper, coriander, soy sauce, lime juice, oil and sugar. Add salmon and toss to coat; let stand for at least 10, but no more then 30 minutes.

Beginning and ending with green onions, thread salmon, red pepper and green onions loosely onto 4 metal skewers, reserving marinade.

Place on greased grill over medium heat; brush with marinade. Close lid and grill, turning twice, for 10 minutes or until fish flakes easily when tested. Serve with lime wedges.

Makes 4 servings
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