Spiced Grilled Salmon Kabobs

by Anne Bennett on June 3, 2015


Thank you,  Bon Appetit, for this stunning photo!

Salmon season! This recipe from Bon Appetit makes fast work of salmon on the grill. It’s easy too: you cut a salmon filet into cubes, thread them onto skewers, add a simple spice mixture and voila: a spicy, delicious, healthy dinner in about 10 minutes.

I cut the following recipe in half, using 3/4 lb. salmon for two of us. I halved the spice ingredients too.

Be sure to use two skewers per kabob so that the salmon cubes don’t spin when you turn them on the grill. That way you get well-charred salmon on both sides. I served our salmon with halved grape tomatoes and baby kale salad and the rest of the ginger vinaigrette I made for the Asparagus and Chicken Salad. The Asian-style dressing paired well with the spice mixture on the salmon. All in all, a great weeknight dinner, elegant, easy and good for the figure and soul.

Unlike FIFA, a win-win situation.

Pre-grill. Per Bon Appetit's suggestion, I used two skewers per kabob.

Pre-grill at our joint. Per Bon Appetit’s suggestion, I used two skewers per kabob.

2 Tbsp. chopped fresh oregano (or 1 tsp. dried oregano)
2 tsp. sesame seeds
1 tsp. ground cumin
1 tsp. kosher salt
1/4 teaspoon crushed red pepper flakes
1 1/2 lb. skinless salmon, cut into 1″ cubes
2 lemons, very thinly sliced into rounds
2 Tbsp. olive oil

In a small bowl, mix together oregano, sesame seeds, cumin, salt and red pepper flakes and set aside.

Thread salmon alternately with lemon slices onto bamboo skewers. Thread salmon and lemon slices onto skewers. Lightly brush with olive oil and sprinkle with reserved spice mixture. Grill, turning occasionally,  until salmon is well browned, about 8 to 10 minutes.

Serves 4
WW Points per 6 oz. serving: 8

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