My family and I are always striving to live with a healthy philosophy about our food choices. The recipes today are a reflection of those choices. Our everyday diets are filled with lots of fruit and vegetables, healthy fats, natural sweeteners and lean meats.
Our mindfulness of what we put into our bodies allows us to stay active and nourished.
Let me share with you a few ideas that can easily be followed when you are capturing the spirit of spa cuisine in your own home.
Chose quality foods. Pamper yourself with a few favorites.
Avoid processed food. Stay with fresh ingredients.
Make spa water. Add a few mint leaves and lemon slices to dazzle your water intake for the day.
Use local ingredients when possible.
Relax. Close your eyes and clear your mind. Enjoy your food!
Spa food is not about limiting what you eat but reintroducing modifications to how you eat. Make choices that will feed your body, soul and mind. It is not about being this way or that way but more about feeling complete and whole.
I had left over pieces of salmon that were not suitable for skewering. I went ahead and grilled them anyways. I added the roasted dill and a wedge of lemon. It was perfect!
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Citrus and Dill Salmon Kabob
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Pescatarian, Omnivore
Description
Grilled or baked salmon kebabs with bright citrus and fresh dill. A healthy and flavorful weeknight meal.
Ingredients
- 1 pounds (454 g) salmon filet
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- Pepper
- 2 whole lemons
- 1 grapefruit
- Fresh dill
- Olive Oil
- Skewers
Instructions
- Soak skewers for 30 minutes in cold water.
- Preheat oven to 425°F (218°C). Place a baking rack inside a cookie sheet.
- Season both sides of salmon (skin removed) with onion powder, salt, and pepper.
- Add salmon, grapefruit chunks, and lemon slices to skewers.
- Brush each skewer with olive oil. Lay long stems of dill next to each skewer.
- Bake for 12-15 minutes.
- Crush baked dill over each skewer and serve.
Notes
- For even cooking, cut salmon into 1-inch cubes of similar size.
- Substitute orange segments for grapefruit for a sweeter flavor profile.
- Store leftover kebabs in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 300
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 15
- Carbohydrates: 15
- Fiber: 2
- Protein: 30
- Cholesterol: 80
Frequently Asked Questions
How long should I marinate the salmon before skewering?
I don’t marinate this salmon. I season it directly with onion powder, salt, and pepper, then skewer it with grapefruit and lemon and bake right away. Skipping the marinade keeps the citrus acid from breaking down the fish’s texture while it still gets plenty of flavor from baking alongside the fruit and dill.
Can I use frozen salmon for these kabobs?
Yes, but thaw it fully in the refrigerator first and pat it dry before cutting into chunks. Excess moisture will cause the pieces to steam rather than brown nicely in the oven.
What is the best way to keep salmon pieces from falling off the skewer?
I cut the salmon into uniform 1-inch cubes for even cooking and remove the skin before skewering. If you’re using wooden skewers, soak them in cold water for at least 30 minutes before baking so they don’t scorch in the oven.
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