Balsamic salmon kebabs
By Chatelaine
Photo, Roberto Caruso.
From the pickiest eater to the biggest appetite, we've got you covered with recipes guaranteed to please everyone on your summer BBQ guest list.
Ingredients
-
10
wooden
skewers
-
1/2 cup
balsamic
vinegar
-
2 tbsp
apricot jam
-
500 g
skinless, boneless
salmon fillets
, cut into 1-in. pieces
-
1/2
small red
onion
, cut into 1-in.pieces
-
2
small
zucchini
, sliced into 1/4-in. coins
-
280 g
cherry
tomatoes
-
1 tbsp
canola
oil
-
1/4 tsp
salt
Instructions
- SOAK skewers in warm water for 20 min.
- COMBINE vinegar with jam in a small saucepan and set over medium-high. Boil, stirring occasionally, until mixture turns syrupy and reduces by one-third, 7 to 8 min.
- PREHEAT barbecue to medium. Toss salmon and vegetables with oil and salt in a large bowl. Season with fresh pepper. Thread salmon, onion, zucchini and tomatoes onto skewers.
- OIL grill, then barbecue skewers, lid closed, until salmon is cooked through, about 4 min per side. Brush with vinegar mixture, then transfer to a platter.
Mastering the basics: best-ever salmon
Nutrition (per serving)
- Calories
- 254,
- Protein
- 19 g,
- Carbohydrates
- 15 g,
- Fat
- 13 g,
- Fibre
- 2 g,
- Sodium
- 176 mg.
- Excellent source of
- vitamin B12
