Skewer Always On My Mind

Oh, the pun. Elvis would be rolling over in his grave if he weren’t alive and well in Tampa.

Another entry from “Eat, Shrink, and Be Merry” by Janet and Greta Podleski. Another interesting thing about this book, which I did not notice until tonight while my salmon was marinating, is that every page is filled with random stuff. Half of each page is devoted to the recipe, and the other half is devoted to random food-related or health-related facts. DID YOU KNOW that alcohol, even of the light beer variety, pretty much slows your metabolism to a halt? EXPLAIN HOW! No, buy the book.

This was good. Rachel regretted picking a salmon dish, as it was fairly expensive and she discovered she was not a huge fish fan outside of sushi. I thought it was great. I don’t own metal skewers, by the way, so this just turned into broiled, marinated salmon chunks. Yum. Served with some tri-color rotini and some yellow squash.

Webber, if you’re reading this: cilantro

Lime and cilantro marinated salmon skewers

1/4 cup freshly squeezed lime juice
2 tbsp minced fresh cilantro
1 tbsp reduced-sodium soy sauce
1 tbsp honey mustard
1 tbsp BBQ sauce or ketchup
1 tsp grated lime zest
1 tsp minced garlic
1/4 tsp each cumin, ground coriander, salt, and freshly ground black pepper

1 1/2 lbs (680 g) boneless, skinless salmon fillets, cut into chunks
4 12-inch metal skewers

Combine all marinade ingredients in a small bowl. Mix well.

Place salmon chunks in a large heavy-duty, resealable plastic bag. Add marinade and seal bag. Turn bag several times to coat salmon with marinade. Marinate in refrigerator for 30 minutes.

Meanwhile, preheat grill or broiler to high setting. Remove salmon from marinade (reserve marinade) and thread pieces onto skewers. Coat grill rack or broiler pan with cooking spray or brush lightly with oil. Grill or broil salmon for 3 to 4 minutes per side, brushing often with reserved marinade. Salmon should be just slightly pink in the center. Be careful not to overcook the salmon or it will be dry. Serve hot.


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