Salmon and Squash Kebabs


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

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.
Thanks for Shopping at Gene's Fine Foods!

Return to Recipes