Sesame-Pepper Salmon Kabobs
Serve these skewers on brown-rice pilaf with a wedge of lemon on the side. A fruit salad will round out the meal.
INGREDIENTS
- 1 pound salmon steak
- 2 tablespoons olive oil, divided
- ¼ cup sesame seeds
- 1 teaspoon pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 1 red onion
- 8 cremini mushrooms
- ⅛ teaspoon salt
Prepare and preheat grill. Cut salmon steak into 1″ pieces, discarding skin and bones. Brush salmon with half of the olive oil.
In small bowl, combine sesame seeds and pepper and mix. Press all sides of salmon cubes into the sesame seed mixture.
Slice bell peppers into 1″ slices and cut red onion into 8 wedges; trim mushroom stems and leave caps whole.
Skewer coated salmon pieces, peppers, onion, and mushrooms on metal skewers. Brush vegetables with remaining olive oil and sprinkle with salt.
Grill 6″ from medium coals, turning once during cooking time, until the sesame seeds are very brown and toasted and fish is just done, about 6–8 minutes. Serve immediately.
Serves 4
Calories: 319.33
Fat: 20.26 grams
Saturated fat: 3.67 grams
Dietary fiber: 2.39 grams
Sodium: 141.88 mg
Cholesterol: 66.94 mg
