Herb-Crusted Salmon Kebabs With Oranges
Ingredients
Directions
Ingredients
2 tbsp
fresh orange juice
1.5 tbsp
minced fresh parsley
1 tbsp
extra-virgin olive oil
1 tbsp
Dijon mustard
1.5 tsp
minced garlic
1.5 tsp
fresh thyme leaves
1 tsp
honey
0.25 tsp
salt
0.25 tsp
freshly ground black pepper
1.5 lb
salmon fillet, cut into 1 1/2-inch chunks
1
seedless orange (such as a navel orange)
1 sm
red onion
8
skewers
Herb-Crusted Salmon Kebabs With Oranges
A quick dip in an orange-herb marinade gives these kebabs lots of flavor in a hurry.
4 servings
- If you’re using wooden skewers, soak them in water for 15 minutes or so.
- In a shallow dish, whisk together the first 9 ingredients (orange juice through pepper). Add the salmon pieces and stir to coat well. Set aside and marinate at room temperature for 15 minutes (or refrigerate up to 1 hour). Meanwhile, preheat a grill to medium (or a broiler with the rack about 6 inches from the heat), and prep the orange and red onion.
- Cut the navel orange crosswise into 1/2-inch-thick slices, and then cut each slice into 6 wedges. Cut the red onion into small wedges, leaving the stem end intact to hold the wedges together.
- Thread the salmon, orange, and onion pieces onto skewers. Spoon any marinade left in the bowl onto the kebabs. Grill on an oiled grate (or broil on an oiled broiler pan) until the salmon is nearly opaque, about 4 minutes total.
Recipe by Tara Tuckwiller