Salmon and Veggie Skewers

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Grilling is one of our favorite cooking methods in late spring, summer and early fall. Once the cold weather hits, we really miss hanging out on the deck and enjoying some of our favorites foods from the grill, such as corn, steak, summer veggies, peaches…

One of Jason’s friends gave us an awesome indoor grill pan for a wedding gift years ago. During the winter months, we find that we really put that pan to use. These Salmon Skewers are one of our favorite recipes to make with the indoor grill pan because it give us the feeling that warm weather is still here. Of course this recipe is awesome on the outdoor grill – just make sure to soak your skewers in water before using them to prevent them from burning. We really like to serve these skewers up with our Purple Rice Pilaf with Feta and Walnuts or Cherry and Corn Farm House Salad – either presentation is a show stopper!

Ingredients:Salmon and Veggie Skewers

  • 2 center cut wild caught salmon fillets – cut into large chunks
  • ½ stick of butter
  • ½ bunch of fresh thyme
  • salt and pepper
  • 1 cup broccoli florets
  • ½ small red onion
  • ½ large red or yellow bell pepper
  • small skewers or wooden martini picks

Directions:

Preheat your indoor grill pan over medium heat. Place a small pot over low heat and melt butter. De-stem thyme and lightly crush them with your palms, add to the melted butter. Stir occasionally, until the butter turns a light golden brown. Skewer salmon chunks and season with salt and pepper. Skewer veggies and season as well. Using a pastry brush, coat the grill pan, salmon and veggie skewers with the melted butter. Place skewers on the grill pan and continue to lightly baste the salmon and veggies until the salmon is cook to your desired doneness and the veggies are tender.

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