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Recipe by Reyna Simnegar

Salmon Kebab

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Parve Parve
Easy Easy
12 Servings
Allergens

No Allergens specified

Ingredients

Skewers

  • 1 skinless salmon fillet (about 1 and 1/2 pounds), cut into 2- x 2-inch cubes

  • 1 green pepper, washed and seeded, cut into 1- x 1-inch pieces

  • 2 yellow peppers, washed and seeded, cut into 1- x 1-inch pieces

  • 1 red pepper, washed and seeded, cut into 1- x 1-inch pieces

  • 12 miniature onions, peeled, or 1 regular onion, peeled and cut into 1- x 1-inch wedges

Spices

  • 1/2 teaspoon paprika

  • 1 teaspoon seasoned salt (optional)

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 teaspoon garlic powder or 3 cloves fresh garlic, finely chopped or 3 cubes Gefen Frozen Garlic

Directions

Prepare the Kebabs

1.

Preheat the oven to broil.

2.

Place the fish chunks, peppers and onions in a large bowl.

3.

Mix all of the seasonings together. Pour the oil over the fish and mix it in. Add the seasonings and stir to coat the fish and vegetables. If you have time, marinate for one hour in the refrigerator, but if you don’t, just continue with the recipe.

4.

Alternating between the fish and vegetables, thread the chunks onto 12 five-inch wooden skewers.

5.

Spray a 9- x 13-inch pan or cookie sheet with canola oil cooking spray. Place the skewers in a single layer on the pan.

6.

Broil on the highest rack for five minutes or until nicely browned. Remove from the oven, turn over the skewers, and return the pan to the oven for another five minutes. Make sure not to overcook.

Notes:

I use Lawry’s seasoned salt in this recipe. It’s available in most supermarkets and is a very versatile seasoning. Many people soak the wooden skewers in water before using them, but I find that, in this recipe, this step is not necessary. You can marinate the fish and veggies for one hour, or simply continue with the recipe after adding the spices. After all, who has time to marinate anything nowadays?

Prepare the Kebabs

Yields 12 5-inch skewers

Salmon Kebab

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Sarala
Sarala
2024 years ago

Twist on typical spiced salmon Really good! Had a nice browned outside and tender inside . Vegetables really complemented the salmon

Raquel
Raquel
Reply to  Sarala
4 years ago

We are so happy to hear that you enjoyed this recipe!

Abigail Bergman
Abigail Bergman
6 years ago

A real treat I made these kebabs as a starter for a Purim seudah and they were extremely well received. I replaced the onion with another green pepper, marinated for the suggested hour and made used 8 inch kebab sticks to make eight skewers, each with three pieces of salmon. My family has asked that these feature again on the menu in the future.

Chaia Frishman
Chaia Frishman
Reply to  Abigail Bergman
6 years ago

Amazing!