Lemon Salmon Kebab

  • Cooking and Prep: 40 m
  • Serves: 6
  • Contains:

Kebabs always make for an attractive and beautiful presentation. With a cream sauce like this one, you’ll turn the dish into an all-around winner.

Ingredients (12)

Salmon

Cream Sauce

Drizzle

Start Cooking

For the Salmon

  1. Spread the salmon cubes on a Gefen Easy Baking Parchment Paper. Sprinkle generously with fish seasoning and drizzle with lemon juice. Toss, so that the spices and lemon are evenly distributed. String two cubes per skewer.

  2. Heat butter in a skillet. Add the salmon skewers and cook until lightly browned on all sides.

For the Cream Sauce

  1. Add cubed sweet potato to a pot of water and cook until soft (about 20 minutes). Drain the water.

  2. Heat garlic butter in a medium skillet. Add the cooked sweet potato cubes. Saute for five to seven minutes. Close the flame. Mash the potatoes and add honey, sour cream, milk, salt and pepper. Mix well. You can use a hand blender to attain a smooth texture.

For the Drizzle

  1. Heat butter in a skillet. Add diced shallot and sauté until translucent. Remove from heat, add lemon juice and stir to combine. Drizzle over the salmon skewers when serving.

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  • Miriam

    Lemon Salmon Kebab

    How to cook/bake the salmon

    Hi ! you write to cook until lightly browned, is that it? Or do I bake it with the cream sauce ? How long for?
    Posted by M G |May 29, 2017
    Replies:
    Chaia Frishman  - Kosher.com Admin
    That's it! Cream sauce is separate. Thanks for inquiring Miriam.
    Posted by Chaiaadmin|May 29, 2017
    0
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  • Miriam

    Lemon Salmon Kebab

    How to cook/bake the salmon

    Hi ! you write to cook until lightly browned, is that it? Or do I bake it with the cream sauce ? How long for?
    Posted by M G |May 29, 2017
    Replies:
    Chaia Frishman  - Kosher.com Admin
    That's it! Cream sauce is separate. Thanks for inquiring Miriam.
    Posted by Chaiaadmin|May 29, 2017
    0

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