Stir red onions, olive oil, lemon juice, 2 tablespoons cilantro, paprika, salt, turmeric, cinnamon, cumin, chili powder, pepper, and garlic in a medium bowl until combined.
Moroccan Salmon Kabobs are mildly spicy and over-the-top flavorful, making them a tasty recipe for your summer grill out. Season your grilled salmon with Moroccan-inspired herbs and spices, and alternately skewer it with cherry tomatoes.
Servings and Ingredients
|1 c. Hy-Vee Short Cuts chopped red onions|
|⅓ c. Gustare Vita extra virgin olive oil|
|3 tbsp. fresh lemon juice|
|2 tbsp. fresh cilantro, chopped, plus additional for garnish|
|1 tsp. Hy-Vee paprika|
|1 tsp. Hy-Vee salt|
|½ tsp. ground turmeric|
|½ tsp. Hy-Vee ground cinnamon|
|½ tsp. Hy-Vee ground cumin|
|½ tsp. Hy-Vee chili powder|
|½ tsp. Hy-Vee ground black pepper|
|1 ¼ lbs. Fish market fresh skinless Alaska Coho salmon fillets, about 1-1/4-inch thick|
|1 c. cherry tomato medley|
|2 lemons, halved, for serving|
Things To Grab
- Large bowl
- Charcoal or gas grill
- 4 (10-inch each) metal skewers
- Meat thermometer
Cut salmon into 1-1/4-inch cubes; add to mixture in bowl and toss to coat. Cover and marinate in refrigerator for 30 minutes to 1 hour.
Preheat a charcoal or gas grill with a greased grill rack for direct cooking over medium-high heat (375 degrees). Alternately thread salmon and tomatoes onto 4 (10-inch each) metal skewers. Discard marinade.
Grill kabobs for 7 to 9 minutes or until fish easily flakes when tested with a fork (145 degrees), turning halfway through. Grill lemon halves, cut sides down, 2 to 3 minutes or until charred.
To serve, squeeze juice from charred lemon halves over kabobs. Garnish with additional cilantro, if desired.
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 5mg
- Sodium: 590mg
- Total Carbohydrates: 8g
- Protein: 3g
Hy-Vee Seasons July 2022