Tag: Grilled Salmon

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

^{^} Bon Appetit (www.bonappetit.com)
^{^} Bon Appetit (www.bonappetit.com)

Cutting Tips To Avoid Cutting Tips – Plus Bonus “Creamed” Corn Recipe!

While the grilled salmon with bacon and corn relish recipe
we posted Monday was extremely well received, some viewers had a problem with
my extremely dangerous and difficult to perform method for shaving the corn off
the cob.

So, just in case you’re one of these people who prefer your
culinary techniques not to be dangerous or difficult, I’m posting this
alternative method. Sure it’s just as fast, just as easy, and way safer, but
you do have to admit, my style was way more exciting.

Anyway, since I had freshly cut corn at my heavily-scared
fingertips, I decided to show you my new favorite recipe for creamed corn. This
lower-cal take on the classic side dish features Greek yogurt and a little Indian
spice, and I was absolutely thrilled with how it came out.

The flavor was great, and the tangy yogurt gave the dish such an
interesting texture. I couldn’t stop eating it. So, if you’re looking for
another easy, and relatively healthy way to enjoy fresh, sweet corn, I hope you
give this a try soon. Just be safe, and as always, enjoy!

Ingredients for 4 portions:

2 large ears sweet corn

2 tsp olive oil

salt to taste

2 cloves garlic, minced

cayenne to taste

1/4 tsp smoked paprika

1/4 tsp garam masala

3 tbsp plain Greek yogurt (or more if you want it creamier)

2 tsp freshly sliced chives

Grilled Salmon with Warm Bacon and Corn Relish – It’s a Noun and a Verb

This grilled salmon with warm bacon and corn relish is
another installment in our long-running series, “Salmon Recipes for People
Tired of Salmon Recipes.” No one eats as much salmon as I do, and so I’m always
on the lookout for new ways to make it seem a tad more exciting.

In the business, this is known as “elevating” it, and as you
may already know, nothing elevates like bacon. It’s the helium of smoked meats.
Combine that bacon with sweet, almost raw corn, and you have a relish worthy of its verb. I mean, if your not going to relish your relish, what’s the point?

I mention in the video that I like the taste and texture of
white corn, but prefer the sunnier appearance of yellow corn. That trade-off is
always an interesting discussion, with some saying taste always trumps looks,
while others will insist that the appearance effects how the flavor is
perceived, so even if slightly less sweet, the golden colored one may be
enjoyed more.

Like most food-related arguments, both sides are right and
wrong, and I tend to oscillate between the two schools, although when in doubt,
I’ll generally lean toward taste. Anyway, no matter which color corn you use,
you’re sure to enjoy this new, and hopefully slightly more exciting way to
serve salmon. Give it a try soon, and enjoy!

Ingredients for 2 Portions:

2 center-cut, boneless salmon filets (8-oz)

salt and pepper to taste

For the relish:

corn kernels from 2 ears of sweet corn, plus any juices

6 stripes bacon, sliced

1/4 cup green onions, white and light parts (reserve green
for garnish)

1/4 cup diced red pepper

salt, pepper, cayenne to taste

2 tsp olive oil (optional depending on how much bacon fat
you had)

1 or 2 tbsp rice vinegar (or other vinegar, or acid like
lemon, lime, etc)

*I didn’t have any in the garden, but a little fresh tarragon
is great in this too.

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