What's Cooking

Recipes & Stories

Simple Salmon Kebabs

By

Salmon Kebabs www.sercocinera.wordpress.com

If you’re not afraid to get a little bit aggressive with the chef’s knife, this is the dish for you. Little risk, lots of reward. I have some really delicious Turkish and Moroccan marinades I’ve been meaning to brush along the salmon to embellish its natural flavor, but for this one, I elected to let each component speak for itself. The sweetness of the charred bell peppers, zucchini and the clean sweet burst of roasted yellow and red cherry tomatoes complements the mild flavor of the fish in its natural state. Chop it all up, put it on a stick, throw it in the oven or on the grill and you’ve got a delicious and colorful spring dinner.

Red Peppers

Ingredients:

  • 1 lb salmon, 
  • 2 bell peppers, red, yellow, orange and/or green, chopped into thick 1-inch square chunks
  • 1 red onion, thickly chopped into 1-inch squares
  • 1 green zucchini, sliced into half-inch pieces
  • 8 oz cherry tomatoes, red or yellow

Red onions

Directions:

Preheat oven to 350F. Soak 3 or 4 cooking sticks in a bowl of water. While they’re soaking, remove the skin from bottom of the salmon with a chef’s knife. After all of the chopping is finished, load the vegetables and salmon onto the sticks. I like to do a pattern of one cube of salmon then three vegetables, but it really doesn’t matter.

Insert into oven for 30 minutes. Serve warm.

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Reader Interactions

Comments

  4. Mark H

    Looks great… I wonder if the sweetness of a vidalia onion would improve it for my personal
    preference. Also, I would venture to guess that grilling it on the Barbie would also enhance the taste for some eaters.

    Thanks for the recipe and pics.

    Mark

    • abrooke65

      Thanks. You can use whatever vegetables taste good to you. I like thick yellow ones as well from the Pine Island black dirt. The grill is certainly the best, but unfortunately for me, it’s illegal to bbq on your NYC fire escape and an indoor grill without a hood would set off the fire alarm so oven-charred has to do for me for now.