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A simple, irresistibly recipe for balsamic salmon kabobs to throw on the grill and serve with Beaujolais wine for the rest of summer.
Kabobs or skewers are my very favorite way to grill. There’s something therapeutic about threading veggies and meat onto sticks that I love and eating food off a stick is pretty cool, too. Ha! Even better – break out the wine and you can enjoy a sip after each skewer is complete!
Because you know, I can’t get enough of this Juliénas red wine. Juliénas is just one of the many Beaujolais wines. These French wines are versatile, fresh and easy to pair with a variety of foods. Seriously, my go-to wines for the summer! The Juliénas, Domaine Chignard, Beauvernay 2014 is deep ruby in color, and features generous notes of strawberry, violet, cinnamon, red currant and peach with hints of vanilla and spice as it ages. It pairs perfectly with Grilled Balsamic Salmon Kabobs and so many other foods too. The combo is crazy delicious and pretty much a match made in heaven. 
Now let’s get out to the grill! Don’t forget the Juliénas!
It’s best to cut the salmon in relatively large chunks because the minute it hits the grill it’s going to cook super quickly. If you cut the fish too small, the veggies won’t have a chance to cook before the fish is overdone. If you have one of those pans that goes over the grill I suggest using that. You can even use foil.
As an added plus, the skewers can be made ahead of time. Plan to cook them at the very last minute…they won’t need longer than a few minutes on each side over a hot grill. The salmon cooks quickly and is so flavorful. Seriously, the best salmon I’ve had in a long time. Long live salmon kabobs!
Enter below to win a wine picnic set valued at $119!
Up Your Beaujolais Game! from Honest Cooking on Vimeo.
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Balsamic Salmon Kabobs and Beaujolais Wine
- Total Time: 28 minutes
- Yield: Serves 4
- Diet: Pescatarian, Omnivore
Description
Grilled salmon and veggies marinated in a tangy balsamic dressing. Perfect with a glass of Beaujolais.
Ingredients
- 1 1/2 lbs (680 g) wild king salmon
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1/2 cup (118 ml) olive oil
- 1/4 cup (60 ml) balsamic vinegar
- 2 cloves minced garlic
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 large red bell pepper
- 1 cup (237 ml) fresh pineapple
Instructions
- Chop salmon into 1 1/2 inch cubes, removing skin and pin-bones if necessary.
- In a large bowl, whisk together olive oil, balsamic vinegar, rosemary, thyme, garlic, salt, and pepper.
- Add the salmon and toss.
- Add the red pepper and pineapple and toss well to coat with the marinade.
- Cover the bowl with plastic wrap and refrigerate for 45 minutes.
- Heat your grill to medium-high heat (approximately 400°F/204°C) and oil the grates to prevent sticking.
- Alternatively, cook the kabobs over foil or in a grill pan on the grill.
- After marinating, remove the salmon, pepper, and pineapple from the refrigerator and thread onto kabob sticks.
- Grill the kabobs for 5-8 minutes, until the salmon is cooked through.
- Serve the kabobs with couscous, quinoa, or rice.
Notes
- For easier cleanup, line your grill grates with foil before cooking.
- If you don’t have fresh herbs, 1 teaspoon of dried rosemary and thyme can be substituted.
- Marinate the salmon for up to 2 hours for deeper flavor, but avoid marinating longer than that.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10
- Sodium: 300
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 30
- Fiber: 4
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
What size should I cut the salmon for the kabobs?
It’s best to cut the salmon into relatively large chunks to ensure they cook properly on the grill without overcooking.
Can I use different vegetables for the kabobs?
Yes, you can substitute or add vegetables like bell peppers, zucchini, or cherry tomatoes based on your preference.
What type of Beaujolais wine pairs best with these kabobs?
The Juliénas, Domaine Chignard, Beauvernay 2014 is recommended as it pairs well with the flavors of the grilled balsamic salmon.
