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Salmon and Vegetable Oven Kebabs
Serves 4 Servings |
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Ingredients:
| Marinade |
| 4 lemons, juiced |
| 2 tbsp extra virgin olive oil |
| 4 garlic cloves, minced |
| 1 tbsp dried Italian seasoning |
| Sea salt, to taste |
| freshly ground pepper, to taste |
| Kebabs |
| 1 lb wild salmon, cut into 2-inch cubes |
| 4 small plum tomatoes, cut into quarters or 8 cherry tomatoes |
| 4 large whole mushrooms, stems removed,halved |
| 1 medium green bell pepper, deseeded,cut into 2 pieces |
| Canola oil cooking spray |
| 4 skewers |
Directions:
- If using wooden skewers (in lieu of metal ones), soak them in water for about 30 minutes.
- In large mixing bowl combine juice, oil, garlic, seasoning, salt and pepper. Mix well and divide in half.
- Add salmon and vegetables to half of marinade and gently toss to coat pieces. Cover and marinate for about 30 minutes, occasionally rearranging pieces to ensure even coating.
- Preheat oven broiler. Spray large shallow baking dish. Remove skewers from water. Divide fish and vegetable pieces into 4 even portions. Arrange and distribute them evenly on skewers, being careful not to break the pieces.
- Place on baking dish. Brush with remaining marinade not used for marinating raw fish. Broil for about 5-8 minutes, brushing frequently with marinade. Carefully turn over kebabs and continue cooking for an additional 4 minutes, basting frequently until fish is done. Serve.
| Course: | Dinner |
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