Well, Summer is not only officially here, but almost over.
Wow... I can't believe I'm saying that last bit. It's gone by so fast!
Anyways, summer means grill time, right? So... What if you don't have a grill?
When me and my new hubby (married 12-12-12) joined households, he had a little George Foreman kitchen grill; and I've never used it for much, until I looked through a new issue of Bon Appetit Magazine, and decided I HAD to try their recipe for Spiced Salmon Kebabs. I know; it sounds heavenly. And it's actually really simple, and grills beautifully on a George Foreman!
Spiced Salmon Kebabs:
Active 25 minutes. Total 25 Minutes.
4 Servings Here's a little trick: Thread
salmon pieces onto two skewers so they
don't flip and spin every time you turn
them on the grill.
2 Tbs. chopped fresh oregano
2 tsp. sesame seeds
1 tsp. ground cumin
1 tsp. kosher salt
1/4 tsp. crushed red pepper flakes
1 1/2 lb. skinless salmon fillet, cut into 1" pieces
2 lemons, very thinly sliced into rounds
2 Tbs. olive oil
Special Equipment: 16 bamboo skewers
soaked in water 1 hour.
Prepare grill (or George Foreman!) for medium heat.
Mix oregano, sesame seeds, cumin, salt, and red pepper
flakes in a small bowl to combine; set spice mixture aside.
Beginning and ending with salmon, thread salmon and folded
lemon slices onto 8 pairs of parallel skewers to make 8 kebabs
total. Brush with oil and season with reserved spice mixture.
Grill, turning occasionally, until fish is
opaque throughout, 5-8 minutes.
Calories 390. Fat 22 G, Fiber 1 G.
I served mine with Tempura breaded veggies (Onion, Cauliflower, Broccoli, Asparagus, Sugar Snap Peas, Shiitake Mushrooms), and fluffy Coconut Rice. If anyone wants that recipe, comment and I'll post :)
Recipe sourced from Bon Appetit Magazine. Photos are my own.