Grilled Salmon Kabobs1
t’s June and it is GRILLIN’ season!
Baby, now you know I’ve asked before, and shoot I’m askin again – but Will You Marinate Me?
Yes, I am a Magic Bullet Blender proponent. Enthusiast. User. Lover. And this started far before ‘Kitchen Magician’ life. It’s the real deal. It’s a life saver. It’s a staple. And for me, it is only to be followed closely by my fandom for: the GRILL.
Today’s recipe: Summa Salmon Kabobs – marinated in a delicious, light lemony, flavorful blend of deliciousness made in SECONDS by, what else? But ya, your Magic Bullet Blender.
These are SUPER quick to make, look DOPE and taste even better. Honestly, I love salmon. I would farm it in my bathtub if I could. I have tried it and made it in pretty much every way, shape or form and I will say that, as of now, this is hip hop hooray, hands DOWNNN, my favorite grilling preparation yet.
Bottom line – Date night?
Broads gone wild [a.k.a. your girlfriends coming over for dinner and leaving by 9:30 p.m.]?
Weekend cookout? Need to pack a little extra punch for dinner?
You on a Wednesday night home alone? Try it. Please. Try it. #peerpressure
- 10 wooden kabob skewers soaked in water overnight
- 2 lbs. skinless salmon filet (I used wild Irish salmon)
- 2 T extra virgin olive oil
- 4 fresh basil leaves
- 3 cherry tomatoes
- 3 lemons, sliced
- 2 tsp. sesame seeds
- 1 tsp. lemon juice
- 1 tsp. ground cumin
- 1/2 tsp. sea salt
- 1/4 tsp. crushed red pepper flakes
- 1/8 tsp. freshly ground black pepper
- Cut salmon into about 1” cubes and add to a large baggie.
- Add olive oil, basil leaves, tomatoes, lemon juice, cumin, red pepper flakes and black pepper to tall cup. Blend. Done.
- Add your tall cup contents and the sesame seeds to the baggie with the salmon and refrigerate overnight. *Reminder: This is when you also place your bamboo skewers into the water to soak overnight!
- Game day: take TWO skewers [as pictured] and thread a slice of lemon, salmon, lemon, etc., through them until you are finished.
- Place salmon skewers on the grill for 3 minutes. Flip. 3 more minutes. Remove a skewer and check that the center of one of your thicker pieces is able to be easily flaked by a fork all the way through.
- You are so done.
*Kabob Skewers: I used the disposable bamboo ones, available at pretty much any grocery store, soaked in water overnight so no one lost their eyebrows when those babies hit the flames. And yes, if you own a set of fancier skewers – reusable metal ones with colored, heat proof handles in the shape of Howie Mandel’s head – those are fine as well. Just try and do the double skewer – salmon is a bit more fragile than many raw veggies, meat or poultry. This helps keep it together and makes it easier to flip when on the grill.
*Salmon: Skinless filet. ‘Wild’ is also the way I like to roll as opposed to farm-raised, but if it isn’t available, it’s not the end of the world.
*Life: Is what this tastes like. Make it the main course. Use it as a supplement. Change it up and try a few — On this particular day, we also grilled two other types of kabobs: scallops and pork tenderloin with bell peppers. It was awesome and no one ended up with a splinter, so that was fantastic!
I will be writing up the pork tenderloin/bell pepper recipe for you later this week for sure, Gwen Stefani No Doubt.
If by chance in the meantime you are itchin’ for another new one, try one of the three I did for ‘Will You Marinate Me?’ Spicy Orange Chicken, Herb Marinated Pork or Steak with an Asian Kick. They’re there – as is the pork tenderloin with rosemary aioli recipe. That needs to be made. Again. Like, soon. Link to video/recipe write up for ya: http://www.youtube.com/watch?v=wn0zw5edS-E
I’m out. Much LOVE. From my big heart in the tri-state area, to all of yours.