Oh my goodness, my mouth was watering as I edited this recipe. Not only due to recalling the deliciousness of the recipe, but because it brings to mind grilling in the backyard on a perfect summer evening with a lovely breeze playing in the trees, the sublime fragrance of the neighbor's flower garden sneaking through the fence, relaxing with people I love as we dine on the patio. Hmm *contented sigh*
This recipe is good enough to be enjoyed no matter how you partake of it. Add the touches named above? Nourishing on so many levels.
Enjoy!
Grilled Salmon and Vegetable Kebabs
Serves: 4 Prep time: 40 minutes Cook time: 10 minutes
1 onion, cut in large chunks 1 red bell pepper, seeded and cut in 1” chunks
1-2 zucchini, cut into half-moons 12 button mushrooms, stems removed
16 ounces salmon, cut in 1” cubes 4 12” bamboo skewers, soaked in water
¼ C olive oil 1 T fresh thyme, chopped
2 cloves garlic, crushed or grated ¼ C almond butter
1 T apple cider vinegar
½ chili pepper, seeded
2 T lime juice 8 ounces water salt and pepper to taste
Alternate meat and veggies on skewers, making sure to push the pieces together firmly. Combine olive oil, thyme, and garlic in a large, flat baking dish; add the skewers, turning to coat with marinade. Marinate for 30 minutes or more. Prepare the grill or broiler; while waiting, combine almond butter, vinegar, chili, lime juice, and water in blender. Blend until smooth. Drain the kebabs and season with salt and pepper. Periodically brush kebabs with almond butter sauce while cooking on the grill or under the broiler 7-10 minutes, until kebabs are cooked. Serve with salad and artisan bread, if desired.
Other veggies can be substituted on the kebabs, if preferred.
(For 1 skewer)
308 calories 18g fat 2g saturated fat 45mg cholesterol
3g fiber 27g protein 12g carbohydrates 104mg sodium