Salmon and Squash Kebabs
Prep Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Total Time: 25 minutes
Servings: 4
Ingredients:
For the sauce
1 1/2 cups parsley, chopped
1 1/2 cups cilantro, chopped
1 shallot, peeled and trimmed
3 garlic cloves, crushed and chopped
4 oregano, sprigs
1/2 cup olive oil
1/3 cup red wine vinegar
For the kebabs
2 summer squash, sliced 1/4 inch thick
2 pounds fresh salmon, cut into 1 inch cubes
3 tablespoons olive oil
3/4 teaspoon dried oregano
1/4 teaspoon crushed pepper flakes
Fine sea salt and black pepper
2 lemons, halved
For the sauce
1 1/2 cups parsley, chopped
1 1/2 cups cilantro, chopped
1 shallot, peeled and trimmed
3 garlic cloves, crushed and chopped
4 oregano, sprigs
1/2 cup olive oil
1/3 cup red wine vinegar
For the kebabs
2 summer squash, sliced 1/4 inch thick
2 pounds fresh salmon, cut into 1 inch cubes
3 tablespoons olive oil
3/4 teaspoon dried oregano
1/4 teaspoon crushed pepper flakes
Fine sea salt and black pepper
2 lemons, halved
Directions:
For the sauce
In a blender, pulse parsley, cilantro, shallot, garlic and oregano until chopped.
Add the olive oil and vinegar, and puree until smooth but thick. Cover and set aside.
For the kebabs
On 12-inch skewers, alternate thread summer squash and salmon.
Brush kebabs on both sides with olive oil.
Season with the oregano, red-pepper flakes, salt and pepper.
Heat a large skillet over medium-high heat.
Sear kebabs until browned, 3 minutes per side.
Squeeze lemons over the kebabs.
Serve kebabs with sauce.
For the sauce
In a blender, pulse parsley, cilantro, shallot, garlic and oregano until chopped.
Add the olive oil and vinegar, and puree until smooth but thick. Cover and set aside.
For the kebabs
On 12-inch skewers, alternate thread summer squash and salmon.
Brush kebabs on both sides with olive oil.
Season with the oregano, red-pepper flakes, salt and pepper.
Heat a large skillet over medium-high heat.
Sear kebabs until browned, 3 minutes per side.
Squeeze lemons over the kebabs.
Serve kebabs with sauce.
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