Tag: lemon slices

Grilled Salmon Kebabs

These lovely grilled salmon and lemon kabobs are delicious and easy to make – with mega omegas in every bite! Seasoned with fresh herbs, lemon, and spices and grilled to perfection.

This was last night’s supper, it was a beautiful night and we ate outdoors, oh how I love summer! I served this with a great big garden salad and everyone loved them – including my 3 year old which was a happy surprise for me.

I have so much oregano growing in my garden and I’m always looking for ways to use it. I came across this recipe on Bon Appetit[1] and was intrigued because I would never think to combine cumin and oregano with sesame seeds. I also loved how the lemon sliced looked between each cube of salmon. This was fantastic and I plan on making lots of variations of this all summer long.

Grilled Salmon Kebabs
gordon-ramsay-recipe.com
Servings: 4 • Size: 2 kebabs • Old Points: 6 pts • Weight Watcher Points+: 8 pt
Calories: 267 • Fat: 11 g • Carb: 7 g • Fiber: 3 g • Protein: 35 g • Sugar: 0 g
Sodium: 658 mg • Cholest: 94 mg

Ingredients

  • 2 tbsp chopped fresh oregano
  • 2 tsp sesame seeds
  • 1 tsp ground cumin
  • 1/4 tsp crushed red pepper flakes
  • 1-1/2 pounds skinless wild salmon fillet, cut into 1-inch pieces
  • 2 lemons, very thinly sliced into rounds
  • olive oil cooking spray
  • 1 tsp kosher salt
  • 16 bamboo skewers soaked in water 1 hour

Directions:

Heat the grill one medium heat and spray the grates with oil. Mix oregano, sesame seeds, cumin, 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. Spray the fish lightly with oil and season kosher salt and the reserved spice mixture.

Grill the fish, turning occasionally, until fish is opaque throughout, about 8 to 10 minutes total.

Adapted from Bon Appetit[2]

References

  1. ^ Bon Appetit (www.bonappetit.com)
  2. ^ Bon Appetit (www.bonappetit.com)

Lemon and Dill Salmon with Sautéed Tomato, Spinach, and Feta Orzo

Lemon and Dill Salmon with Sautéed Tomato, Spinach, and Feta Orzo

by Pam on February 16, 2014

My husband requested salmon for dinner so I decided to simply roast it in the oven with fresh lemon and dill. I served it on top of garlicky orzo with sautéed tomatoes, spinach,fresh dill, lemon juice, and feta. It was a light and delicious meal that we all loved. My kids ate every single bite off of their plate – you can’t beat that! This was such a simple dinner that took very little time to prepare which makes it perfect for a weeknight meal.

Preheat the oven to 450 degrees.  Line a baking sheet with tin foil then coat it with cooking spray.

Combine the butter, olive oil, and garlic together then spread evenly over the top of the fish. Season with sea salt and freshly cracked pepper, to taste.  Sprinkle freshly chopped dill all over followed by a layer of lemon slices.  Place skin side down on the prepared baking sheet.

Cook the orzo in salted water per instructions, drain the orzo. Heat the olive oil in a sauté pan. Add the tomatoes and cook, stirring often, for 3-4 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the drained orzo, spinach, lemon juice, and fresh dill. Toss to coat evenly then season with sea salt and freshly cracked pepper, to taste. Taste and add more olive oil, lemon juice, or salt & pepper, if needed. Divide into four serving bowls then sprinkle with feta cheese.

Place into the oven and bake for 10 minutes or until the salmon flakes easily with a fork. Don’t overcook! Remove the salmon from the oven and cut into four servings then place fish on top of each bowl of orzo with additional slices of lemon if desired. Serve immediately.  Enjoy.



Print[1]

Save[2]



Lemon and Dill Salmon with Sautéed Tomato, Spinach, and Feta Orzo




Yield: 4

Total Time: 20 min.



Ingredients:

Salmon:

1 lb salmon fillet
1 tsp butter
1 tsp olive oil
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste
Fresh dill, to taste
Lemon slices

Orzo:

1 tbsp olive oil
8 oz of orzo, prepared per instructions
Handful of grape tomatoes
1 clove of garlic, minced
Handful of baby spinach
Juice of 1 lemon
1-2 tbsp fresh dill, to taste
Sea salt and freshly cracked lemon pepper, to taste
Feta cheese, to taste

Directions:

Preheat the oven to 450 degrees. Line a baking sheet with tin foil then coat it with cooking spray.

Combine the butter, olive oil, and garlic together then spread evenly over the top of the fish. Season with sea salt and freshly cracked pepper, to taste. Sprinkle freshly chopped dill all over followed by a layer of lemon slices. Place skin side down on the prepared baking sheet.

Cook the orzo in salted water per instructions, drain the orzo. Heat the olive oil in a sauté pan. Add the tomatoes and cook, stirring often, for 3-4 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the drained orzo, spinach, lemon juice, and fresh dill. Toss to coat evenly then season with sea salt and freshly cracked pepper, to taste. Taste and add more olive oil, lemon juice, or salt & pepper, if needed. Divide into four serving bowls then sprinkle with feta cheese.
Place into the oven and bake for 10 minutes or until the salmon flakes easily with a fork. Don’t overcook! Remove the salmon from the oven and cut into four servings then place fish on top of each bowl of orzo with additional slices of lemon if desired. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

 

 

 

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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