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Parve
Easy
12 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
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
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
1/4 teaspoon ground saffron
1/4 cup Bartenura Olive Oil
Preheat the oven to broil.
Place the fish chunks, peppers and onions in a large bowl.
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.
Alternating between the fish and vegetables, thread the chunks onto 12 five-inch wooden skewers.
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.
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.
Yields 12 5-inch skewers
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Twist on typical spiced salmon Really good! Had a nice browned outside and tender inside . Vegetables really complemented the salmon
We are so happy to hear that you enjoyed this recipe!
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.
Amazing!