Description
Grilled salmon and veggies marinated in a tangy balsamic dressing. Perfect with a glass of Beaujolais.
Ingredients
Units
Scale
- 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