Mediterranean Salmon Kabobs Recipes
BAKED MEDITERRANEAN SALMON
Make and share this Baked Mediterranean Salmon recipe from Food.com.
Provided by AnitaL
Categories European
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 8 ingredients.
- Spread mixture over salmon.
- Bake at 350 for 30 minutes.
Nutrition Facts : Calories 265.4, Fat 16, SaturatedFat 2.3, Cholesterol 59.1, Sodium 783.2, Carbohydrate 7, Fiber 1.8, Sugar 2.9, Protein 23.6
GREEK SALMON KABOBS
Fire up the grill for these Greek Salmon Kabobs! With cauliflower, zucchini & peppers, their Mediterranean flavor comes from Greek vinaigrette dressing.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat grill to medium heat.
- Thread fish onto 12 skewers alternately with vegetables; place in shallow dish.
- Pour dressing over kabobs; turn to evenly coat kabobs. Refrigerate 10 min.
- Remove kabobs from dressing; discard dressing.
- Grill kabobs 6 to 8 min. or until fish flakes easily with fork, turning frequently.
Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 25 g
MEDITERRANEAN PORK KABOBS
Can't get to the Mediterranean bring it to you with these tasty kabobs. Serve with a green salad topped with feta, assortment of olives and Greek music in the background. Opa!
Provided by Rita1652
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare skewers by soaking in water for at least 60 minutes or make Recipe #227476 for extra flavor.
- Place pork in a zip lock bag.
- Drain artichoke hearts, reserving marinade; set artichoke hearts and bell pepper squares aside. Add reserved marinade with remaining ingredients to bag; mix well and seal bag. Let stand for 30 minutes, turning bag occasionally (or refrigerate overnight).
- Prepare medium-hot coals in covered grill; skewer* pork, artichoke hearts and pepper squares; grill for 15 minutes, just until done and nicely browned.
Nutrition Facts : Calories 260.3, Fat 14.5, SaturatedFat 5, Cholesterol 71.4, Sodium 129.8, Carbohydrate 8.4, Fiber 3.4, Sugar 1.9, Protein 24.4
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- Begin by gathering and prepping all of your salmon kabob ingredients according to the ingredients list above to have ready and organized for use.
- If using wooden skewers, place 8 of them into water to soak while you marinate the salmon. (You will use 2 skewers per kabob.)
- Prepare the salmon by cutting each fillet into 4 large, even chunks. Place the salmon pieces into a medium sized bowl, and add about 1 tablespoon of olive oil, the garlic, a couple of pinches of sea salt and black pepper, the smoked paprika and the ground cumin, and toss gently to coat the pieces. Marinate the salmon for about 20 minutes.
- While the salmon marinates, gather and prep all of your cucumber-dill ingredients according to the ingredients list above to have ready and organized for use.
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- Remove the skin from the salmon fillet and chop into 1-2 inch chunks. Juice two of the lemons and slice the other removing and discarding seeds. Thinly slice the zucchini and red onion with a sharp knife or mandoline.
- Add all of the cubed salmon, veggies, dried spices, olive oil, and lemons to a large prep bowl and toss to combine. Cover with foil and marinade in the fridge for at least 20 minutes or as long as 2 hours.
- Once salmon and veggies have marinated spray 6 12 inch metal skewers and add all the salmon and veggies to the skewers alternating everything. This isn't required, but it makes the kabobs look pretty.
- Spray your grill with cooking spray, then heat it to 350 degrees F. Once the grill has heated, add the kabobs to the grill and cook 3-5 minutes per side. The salmon will turn pink when it is finished and have a bit of a char. Once cooked remove from the grill and serve warm with tzatziki sauce. Enjoy!
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