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.
- 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
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.