Bbq Salmon And Fruit Skewers Recipes

GRILLED SALMON SKEWERS WITH GARLIC AND DIJON

Steps:

• Prep: Soak bamboo skewers at least 1 hour to keep them from catching fire. Preheat Grill to medium heat (about 375˚F).
• In a medium bowl, stir together all of the marinade ingredients: 2 Tbsp chopped parsley, 2 pressed garlic cloves, 1/2 Tbsp dijon, 1/2 tsp salt, 1/8 tsp pepper, 2 Tbsp olive oil, 2 Tbsp lemon juice.
• Double skewer the salmon and lemon slices folded in half intermittently onto two skewers at a time (The double skewer aids in turning the salmon kebobs on the grill). Brush both sides of skewered salmon with marinade.
• Oil the grates then carefully place salmon skewers onto the hot BBQ. Grill kebobs for 3-4 minutes per side or until salmon is cooked through and opaque.

MEDITERRANEAN SALMON KABOBS

Steps:

• In a small bowl, whisk together the marinade ingredients of extra virgin olive oil, lemon juice and zest, garlic, oregano, thyme, cumin, Aleppo pepper and coriander.
• Place salmon pieces, zucchini and onions in a large mixing bowl. Season with kosher salt and pepper, and toss briefly. Now pour the marinade over the salmon and toss again to make sure the salmon is well coated with the marinade. Let the fish marinate for about 15 to 20 minutes (see Cook's Tip)
• Beginning with salmon, thread salmon, zucchini and onions through skewers (if using wooden skewers, be sure to have soaked them for 30 minutes before using.)
• Heat an outdoor grill (indoor grilling instructions in notes). Arrange salmon skewers on top and cover the grill. Grill salmon kabobs for 6 to 8 minute, covered, or until the fish is opaque throughout, turning once midway through cooking (using tongs is the best way to turn the salmon skewers)

BBQ SALMON AND FRUIT SKEWERS

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Place the skewers into a basin of water and allow to soak while you prepare ingredients.
• Slather the salmon on both sides with 1/4 cup of barbecue sauce, and set aside.
• Place mango, red bell pepper, peach, and pineapple chunks into a bowl. In a small bowl, stir 3 tablespoons of barbecue sauce with water, lime juice, olive oil, and honey until well mixed; pour the dressing over the fruit and pepper chunks, and toss to coat.
• Thread skewers with alternating pieces of mango, red bell pepper, peach, and pineapple chunks.
• Grill the skewers on the preheated grill, turning every few minutes, until each side of the skewered fruit is browned, about 10 minutes. Move the fruit skewers to a cool part of the grill, and place the salmon fillet onto the hot grill surface, skin side down. Grill the fish until it shows brown grill marks, the fish is opaque, and the flesh flakes easily, 6 to 8 minutes per side. Serve grilled salmon with fruit skewers.

GRILLED SALMON KABOBS

Steps:

• Prepare the grill for direct high-heat (about 450 degrees).
• Place the prepared salmon cubes in a medium sized bowl. Add the extra virgin olive oil, fresh dill, salt, pepper and garlic and gently stir until the fish is well coated.
• Carefully pierce the salmon with the skewers, alternating between salmon and lemon slices.
• Lightly oil the grill and cook the salmon skewers for 4-6 minutes per side, until the fish doesn't stick.
• Cool for a total of 8-10 minutes until the internal temperature reads 130-135 degrees. The fish will finish cooking as it rests and should reach 145 degrees.
• Serve with additional fresh lemon wedges and fresh dill.

BBQ SALMON AND FRUIT SKEWERS

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Place the skewers into a basin of water and allow to soak while you prepare ingredients.
• Slather the salmon on both sides with 1/4 cup of barbecue sauce, and set aside.
• Place mango, red bell pepper, peach, and pineapple chunks into a bowl. In a small bowl, stir 3 tablespoons of barbecue sauce with water, lime juice, olive oil, and honey until well mixed; pour the dressing over the fruit and pepper chunks, and toss to coat.
• Thread skewers with alternating pieces of mango, red bell pepper, peach, and pineapple chunks.
• Grill the skewers on the preheated grill, turning every few minutes, until each side of the skewered fruit is browned, about 10 minutes. Move the fruit skewers to a cool part of the grill, and place the salmon fillet onto the hot grill surface, skin side down. Grill the fish until it shows brown grill marks, the fish is opaque, and the flesh flakes easily, 6 to 8 minutes per side. Serve grilled salmon with fruit skewers.