Grilled Salmon Kabobs

Salmon Kabobs

Bring out your barbecues and let’s celebrate summer! These Grilled Salmon Kabobs are equal parts healthy and delicious, paired perfectly with sweet potatoes and cauliflower for a high protein, low carb, yummy dinner!

INGREDIENTS

  • Fresh Wild Salmon Fillet

  • Sweet Potatoes

  • Cauliflower

  • Honey

  • Mustard

  • Salt and Pepper

  • Rosemary

  • Olive Oil

  • Lemons

  • Oregano

  • Sesame Seeds

  • Cumin

  • Red Pepper Flakes

  • Cinnamon

  • Skewers

DIRECTIONS FOR SALMON

  1. Put your grill on medium heat and spray with cooking oil

  2. Let skewers soak in water for at least 30 minutes - This prevents them from burning on the grill (Or use metal skewers)

  3. Cut your Salmon fillet into 1-inch pieces and slice lemon into thin rounds

    • We used ACME Fresh Salmon

  4. Start with Salmon, add 1 piece to your skewer with a folded lemon slice in between each piece

  5. Per 1 pound of Salmon, mix together 2 tbsp oregano, 2 tsp sesame seeds, 1 tsp ground cumin, and 1/4 tsp red pepper flakes

  6. In a pan, coat your salmon skewers in light oil, salt, and spice mixture

  7. Grill fish for approximately 10 minutes or until desired taste

DIRECTIONS FOR CAULIFLOWER

  1. Cut all of the florets from the stem of your cauliflower head

  2. Add florets to a baking sheet and mix with olive oil, red pepper flakes, oregano, salt, and pepper

  3. Bake at 350 degrees until tender

DIRECTIONS FOR SWEET POTATOES

  1. Cut your preferred amount of sweet potatoes into 1/4 inch circles, then cut circles into 1/4

  2. Add sweet potatoes to a baking sheet and mix with olive oil, salt, cinnamon, and rosemary

  3. Bake at 350 degrees until tender

DIRECTIONS FOR DIPPING SAUCE

  1. Mix together your preferred Honey and Mustard until your desired Honey-Mustard taste

Enjoy, and don’t forget to tag us in your remakes!









Leah Vallario