Rainbow Colors Salmon Skewers
From Nozob1 9 months ago
- 8 minutes to make
- Serves 4
serve the skewers on top of a tossed salad, or over a bed of rice, cauliflower rice or couscous. -Add color and flavor the couscous with some saffron, or curry and turmeric for a really vibrant yellow. Just add a pinch if it to the cooking water and the couscous will absorb it. Read more Boxed couscous mixes are really good and come in lots of variety ~ we often use them for meals like this. They take just minutes to prepare. -A chunky salad like a Chopped Asparagus Salad or a Chopped Italian Salad is perfect. -Serve the skewers with a sauce like a simple pesto or chimichurri sauce. Both are bright, vivid and perfect for this dish. See less
Ingredients
- RAINBOW COLORS SALMON SKEWERS shopping list
- https://theviewfromgreatisland.com/rainbow-salmon-skewers/ shopping list
- Diet: Low Carb, Gluten Free Servings: 4 servings Author: Sue Moran shopping list
- Equipment shopping list
- metal or wooden skewers shopping list
- 12 ounces salmon fillet shopping list
- 1/2 each of a red, green, yellow, and orange bell peppers shopping list
- Yellow Squash shopping list
- Zucchini shopping list
- 1/4 large red onion shopping list
- 2 Tbsp olive oil shopping list
- salt, optional shopping list
- fresh cracked black pepper shopping list
- 1 lemon or lime for serving, optional shopping list
- Seasoning of choice (I used Sumac-not in the nutrients list) shopping list
- Optional: garlic butter to brush on before grilling is delicious shopping list
- Nutrition shopping list
- Calories: 250.12kcal | Carbohydrates: 3.37g | Protein: 17.82g | Fat: 18.27g | Saturated Fat: 3.55g | Sodium: 304.5mg | Fiber: 0.98g | Sugar: 1.39g shopping list
How to make it
- Directions:
- Cut the salmon into 1 1/2 inch chunks. You are going to need approximately 12 pieces.
- Cut the peppers and squash into 1 1/2 inch square pieces
- Cut the red onion into similar sized chunks and separate the layers.
- Thread your skewers alternately with the onions and peppers, and then the salmon.
- Leave some room at the base so you can handle them easily.
- Brush the skewers liberally on both sides with olive oil, and sprinkle with salt and fresh ground black pepper or seasoning of choice. (I used Sumac. I could sprinkle that **** over everything) .
- Cook on a hot grill, turning once, until the fish is cooked through and the veggies are softened a bit. Don't overcook!
- Serve with a squeeze of lemon or lime, optional
- I sauted red onion, yellow squash and mixed it with white rice. Parsley.
- Wow, wow, wow this was SOn delicious!
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