A simple, irresistibly recipe for balsamic salmon kabobs to throw on the grill and serve with Beaujolais wine for the rest of summer.
Author: Kim Lee Recipe Type: Main Serves: 4 servings
Prep Time: 15 mins Cook Time: 5 mins Total Time: 20 mins
1 1/2 pounds wild king salmon (or other favorite salmon variety) 3 sprigs fresh rosemary minced 3 sprigs fresh thyme minced 1/2 cup olive oil 1/4 cup balsamic vinegar 2 cloves garlic minced 1/4 teaspoon salt 1/4 teaspoon pepper 1 red bell pepper large dice 1 cup fresh pineapple cut into 1-inch chunks
Chop salmon into 1 1/2″ cubes, removing skin and pin-bones if necessary. In a large bowl, whisk together the olive oil, balsamic vinegar, rosemary, thyme, garlic, salt and pepper. Add the salmon and toss. Then, add the red pepper and pineapple and toss well so everything is covered with the marinade. Cover bowl with plastic wrap and set in the fridge for 45 minutes.
Heat up your grill and rub oil on the grates so the kabobs don’t stick. Or better yet, cook the kabobs over foil or grill pan, on the grill. After salmon, pepper and pineapple have finished marinating, remove from fridge and place on kabob sticks.
Grill kabobs for about five to eight minutes, until salmon is just done. Be careful, it’s easy to overcook the fish. Stay close to the grill to make sure your salmon doesn’t dry out — it doesn’t take long!
Serve kabobs with couscous, quinoa or rice for an easy and delicious summer dinner!