Greek Salmon And Seafood Skewers Recipes

GREEK SALMON WITH LEMON AND DILL RECIPE

Steps:

• Mix the extra virgin olive together with the black pepper, the chopped fresh dill, and fresh oregano together in a non-metallic bowl. Stir well then add in the zest and juice of the lemon.
• Place the salmon fillets into the marinade and turn them to coat. Set them aside in the refrigerator for at least 30 minutes and up to 3 hours.
• Once the salmon has marinated, place a heavy paced frying pan or skillet over medium-high heat and allow it to get hot.
• Season the salmon fillets with the salt and then place the salmon presentation side down into the pan.
• Cook undisturbed for 3 minutes. Carefully flip the salmon and cook for a further 3 minutes.

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)

GREEK GRILLED SALMON WITH VEGGIES

Steps:

• Preheat a grill or grill pan over medium-high heat.
• Put the zucchini, bell peppers and asparagus in a large bowl and toss with a scant 1 tablespoon of the olive oil and scant 1/4 cup of the vinaigrette, making sure everything is nice and coated. Transfer the coated veggies to the grill. Add the onions directly to the grill and give them a good brush with the vinaigrette and olive oil mixture. Grill, turning the veggies every 2 minutes, until tender and well-marked, about 8 minutes. Remove to a serving platter.
• Pat the salmon dry with a paper towel. Reserve 2 tablespoons of the vinaigrette for serving, then brush the salmon on each side with 1/2 tablespoon of the remaining vinaigrette; drizzle on both sides with the remaining olive oil. Grill the salmon for 2 minutes, then rotate 45 degrees and cook for another 2 minutes. After 4 minutes total, flip the salmon and grill on the other side for 2 minutes, then rotate and cook for 2 minutes more. Brush with some of the remaining vinaigrette while cooking if needed.
• Transfer the salmon to the serving platter with the vegetables. Drizzle everything with the reserved vinaigrette. Sprinkle over the feta, olives, and parsley. Serve immediately.

GRILLED SALMON KABOBS WITH GREEK MARINADE

Steps:

• Preheat a grill to high heat (400 degrees)
• Slice the salmon, zucchini and red onion into cubes wide enough that they will securely hold on the skewer. Set aside.
• In a medium size mixing bowl combine all of the marinade ingredients and whisk until combined.
• Add the salmon to the marinade and chill for 30 minutes.
• Toss the zucchini and red onion in the corn oil, dill, salt and pepper.
• If using wooden skewers soak in water for 10 minutes. If using metal skewers lightly spray with cooking oil so the ingredients do not stick.
• Remove the salmon from marinade and thread the salmon, zucchini and red onion on the skewers.
• Grill 4 minutes on each side.
• When flipping or removing the skewers use tongs to grab the skewer itself or a slice of zucchini. If you try to move the skewers by grabbing the salmon it will flake off.
• Enjoy with extra lemon, dill and feta if desired!

GRILLED SALMON KABOBS

Steps:

• Add the marinade ingredients in a large mixing bowl. Whisk to combine.
• Place the cubed salmon into the marinade and cover the bowl. Refrigerate for at least 30 minutes to allow the salmon to marinate. While the salmon marinates, soak the wooden skewers.
• Assemble the skewers with a lemon slice between each of the salmon cubes, about 5 salmon pieces per kabob.
• Preheat grill to high heat, and add a grill grate or piece of heavy duty aluminum foil.
• Grill salmon for 10 minutes, turning once to evenly brown both sides.

GREEK SALMON AND SEAFOOD SKEWERS

Steps:

• In a large glass dish not too deep, mix oil, garlic, thyme, salt, pepper and marjoram.
• Add salmon, bell pepper, shrimp and scallops and mix to coat well.
• Cover the dish with saran wrap and let marinate 15 to 30 minutes in the fridge.
• On 8 metal skewers or 8 wood skewers previously soaked in water, thread salmon cubes alternating with the bell pepper, shrimps and scallops.
• Set the barbecue to medium heat.
• Put seafood skewers on an oiled grill of the bbq and close the cover.
• Cook 6 to 8 minutes or until salmon flakes easily with a fork (flip the skewers at mid-cooking and baste with marinade).
• Serve the skewers with lemon quarters.

GREEK SALMON KABOBS

Steps:

• Heat grill to medium heat.
• Thread fish onto 12 skewers alternately with vegetables; place in shallow dish.
• Pour dressing over kabobs; turn to evenly coat kabobs. Refrigerate 10 min.
• Remove kabobs from dressing; discard dressing.
• Grill kabobs 6 to 8 min. or until fish flakes easily with fork, turning frequently.

GREEK SALMON

Steps:

• Place the salmon in a microwave safe plate.
• Mix the olive oil and Greek seasoning.
• Brush the mixture over the fillets.
• Cover tightly.
• Microwave 10 minutes @ 50% power.