Salmon And Halibut Kebabs With Spicy Lemon Marinade Recipes

TURKISH-SPICED HALIBUT SKEWERS WITH YOGURT SAUCE

Steps:

• Cut halibut into large chunks of equal size and thread onto skewers. You should have 4 kebabs weighing about 6 ounces each. Lay them in a shallow dish. Season on both sides with salt and pepper.
• In a mixing bowl, put cumin, coriander, paprika, red pepper flakes, onion, lemon, minced garlic and bay leaves. Add olive oil and stir together. Spoon mixture over fish skewers and leave to marinate for at least 1 hour.
• Put yogurt in a small bowl. Season with salt and pepper, then add garlic paste, cayenne and cucumber. Mix mint, dill and parsley together, add half to yogurt mixture, and reserve the rest. Stir to combine. Set aside.
• Heat a grill or broiler. When it is hot, cook skewers for about 2 minutes per side, until just opaque. (Leave some lemon, onion and bay leaf clinging to fish, so they char a bit.) Transfer to a serving platter. Sprinkle with remaining herb mixture. Serve with yogurt sauce on the side.

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.

GRILLED SALMON SKEWERS

Steps:

• Slice salmon lengthwise into 12 long strips, and thread each onto a soaked wooden skewer. Place in a shallow dish.
• In a bowl, whisk together the soy sauce, honey, vinegar, ginger, garlic, and pepper. Pour over skewers, turning to coat. Let stand at room temperature for 30 minutes. When finished marinating, transfer marinade to a small saucepan, and simmer for several minutes.
• Preheat an outdoor grill for medium-high heat.
• Lightly oil grill grate. Thread 1 lemon wedge onto the end of each skewer. Cook skewers on the preheated grill for 4 minutes per side, brushing often with marinade, or until fish flakes easily with a fork.

SALMON WITH LEMON-HERB MARINADE

Steps:

• Wipe salmon fillet dry with paper towels. Combine remaining ingredients (except lemon wedges and rosemary sprigs) in small bowl and mix well. Pour mixture over salmon, making sure it is coated on both sides. Marinate for at least an hour before cooking.
• Preheat broiler or grill. Cook salmon, turning once - five to six minutes each side for medium rare.
• Place salmon on serving platter and garnish with lemon wedges and sprigs of rosemary.

HALIBUT/SALMON MARINADE

Steps:

• Mix ingredients together.
• Place in flat tupperware container and store in refridgerator.
• Marinate 6-24 hours .

GRILLED SALMON KEBABS

Steps:

• Heat the grill on medium heat and spray the grates with oil.
• Mix oregano, sesame seeds, cumin, and red pepper flakes in a small bowl to combine; set spice mixture aside.
• Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total.
• Spray the fish lightly with oil and season kosher salt and the reserved spice mixture.
• Grill the fish, turning occasionally, until fish is opaque throughout, about 8 to 10 minutes total.

SALMON AND HALIBUT KEBABS WITH SPICY LEMON MARINADE

Steps:

• Whisk first 6 ingredients in large bowl to blend, season with salt& pepper. Add salmon& halibut, toss to coat, cover and chill at least 1 hour and up to 4 hours. Alernate 2 salmon pieces, 2 halibut pieces,2 lemon slices and 2 orange slices on each skewer. Grill fish until done, turning often, about 8 minutes.