Recipe of the Month: Sizzling Summer Salmon
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As temperatures and schedules heat up, keep serving nutritious meals. This month, we encourage you to turn up the flame on a colorful, flavorful dish packed with protein, omega-3s, vitamin C, potassium, and lycopene. Skewer your weeknight grind or weekend gathering with this grilled salmon kabob recipe from Lena’s Kitchen.
How to Make It
- Prep steps: Chop cilantro, parsley, green onions, shallots, garlic cloves and capers. Mix with caper juice, lemon juice, and lemon zest and let rest for about an hour or until kabobs are ready. Cut salmon into 1 ½ inch squares.
- Set skewers: Alternate cubes of salmon with tomatoes and/or other vegetables on the skewers. Brush with olive oil and top with sea salt to taste.
- Start the Sizzle: Place the kabobs on a hot grill. Turn every 2 to 3 minutes. Grill a few lemon wedges for garnish. (Remember: Salmon should be cooked to 125-130 degrees internally to be safe.)
- Serve: Top grilled kabobs with chimichurri, garnish, and enjoy!
Ingredients
- Salmon
- Cherry tomatoes (and/or other vegetables)
- Chimichurri sauce
- Olive oil
- Salt
- Lemon
- 1 bunch cilantro
- 1 bunch parsley
- 1 bunch green onions
- 1 small shallot
- 1-2 garlic cloves
- 2 tbsp capers
- 1 tbsp caper juice
- 1 lemon, zested than ½ juiced lemon