Our recipes and stories, delivered.

By clicking Go, I acknowledge that I have read and agree to the Penguin Random House Privacy Policy and Terms of Use and agree to receive news and updates from TASTE and Penguin Random House.

Herb-Crusted Salmon Kebabs With Oranges
Ingredients
Directions
Ingredients
2 tbsp
fresh orange juice
Jump
1.5 tbsp
minced fresh parsley
Jump
1 tbsp
extra-virgin olive oil
Jump
1 tbsp
Dijon mustard
Jump
1.5 tsp
minced garlic
Jump
1.5 tsp
fresh thyme leaves
Jump
1 tsp
honey
Jump
0.25 tsp
salt
Jump
0.25 tsp
freshly ground black pepper
Jump
1.5 lb
salmon fillet, cut into 1 1/2-inch chunks
Jump
1
seedless orange (such as a navel orange)
Jump
1 sm
red onion
Jump
8
skewers
Jump
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

  1. If you’re using wooden skewers, soak them in water for 15 minutes or so.
  2. 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.
  3. 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.
  4. 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