Mediterranean Salmon Skewers
There’s something about putting food on skewers that almost immediately makes it more interesting to eat. I love using salmon when making these skewers in the spring and summer months, and I’m more inclined to use lamb in fall and winter. You can choose which type of protein you’d like to use (the marinade works well on most types of fish, meat, or poultry) and then switch up the veggies for a whole new experience. I find that it helps to put your picky eaters to work on the skewer assembly line so they can custom-make a couple skewers with their favorite ingredients.
Equipment
- 8 wooden skewers, soaked in water for at least 30 minutes
Ingrediënten
- ½ cup extra-virgin olive oil
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon freshly grated lime zest
- 1 clove garlic minced
- 2 tablespoons chopped fresh oregano
- 1 tablespoon chopped fresh mint
- 1 teaspoon sea salt
- ¾ pound salmon skin and bones removed, cut into 1½-inch cubes
- 12 cremini mushrooms quartered
- 1 small head broccoli broken into florets
- 1 summer squash or zucchini cut into 1-inch chunks
- ½ cup pitted kalamata olives
Instructies
- In a medium bowl, combine the oil, lime juice and zest, garlic, oregano, mint, and salt.
- Combine the salmon, mushrooms, broccoli, and squash in a baking dish.
- Drizzle with the marinade and gently toss until the salmon and vegetables are well coated.
- Layer the salmon, vegetables, and olives on the skewers, alternating the order on each skewer.
- Place the skewers on a broiler pan and bake for 20 to 25 minutes, turning them halfway through cooking.
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