 |
| Honey-Lime BBQ Kebabs |
|
Recipe and image courtesy of BC Salmon Marketing Council.
These tasty kebabs are guaranteed to be a hit at your next BBQ.
Makes 6–8 servings
3 lbs.
|
wild salmon fillet, skin on, cut into 1" (2.5 cm) chunks |
| 1 | green bell pepper, cut into 1" (2.5 cm) squares |
| 1 |
red onion, cut into 1" (2.5 cm) squares |
| 2 cups |
halved mushrooms |
| 1 |
lime, juice and zest |
| ½ cup |
light soy sauce |
| ¼ cup |
creamed honey |
| 2 |
garlic cloves, minced |
| 12–16 |
long bamboo skewers, soaked in water |
| | salt and freshly ground pepper, to taste |
For basting
| 2 |
limes, juice
|
| ¼ cup |
creamed honey
|
- Place salmon and vegetables into a large flat dish.
- In a small bowl whisk together the lime juice and zest, soy sauce, honey
and garlic until honey is dissolved; pour over salmon and vegetables. Season
with salt and pepper, toss everything gently together, cover and refrigerate
for 6 hours.
- Preheat barbecue to medium-high and oil the grill.
- Alternate the marinated salmon and vegetables onto the soaked skewers.
- In a small bowl, whisk together the lime juice and honey for basting.
- Place skewers on hot grill and cook ten minutes, basting often with honey
mixture and turning once.
|
|
|
and Coriander Couscous
