Steamed Salmon Kabobs Recipe

5 1
Steamed Salmon Kabobs Recipe
Steamed Salmon Kabobs Recipe photo by Taste of Home
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Steamed Salmon Kabobs Recipe

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5 1
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Guests will savor every bite of these tangy and colorful appetizer kabobs, from Kristen Strocchia of Lake Ariel, Pennsylvania. Make sure to have copies of the recipe on hand!
MAKES:
24 servings
TOTAL TIME:
Prep: 45 min. Cook: 15 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 45 min. Cook: 15 min.

Ingredients

  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 bunch broccoli, cut into 1-inch pieces
  • 1 large red onion, halved and cut into wedges
  • 1 pound salmon fillets, skin removed and cut into 1-inch cubes
  • 1 whole garlic bulb, separated and peeled
  • 1 large yellow summer squash, cut into 1-inch pieces

Directions

In a small bowl, combine the lemon juice, oil, parsley, pepper and salt. Thread the broccoli, onion, salmon, garlic cloves and squash onto 24 small wooden skewers; spoon lemon juice mixture over kabobs.
Place skewers in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 12-15 minutes or until salmon flakes easily with a fork and vegetables are crisp-tender. Yield: 2 dozen.
Originally published as Steamed Salmon Kabobs in Taste of Home April/May 2007, p16

Nutritional Facts

1 each: 58 calories, 3g fat (1g saturated fat), 11mg cholesterol, 43mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1/2 lean meat, 1/2 vegetable, 1/2 fat.

  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 bunch broccoli, cut into 1-inch pieces
  • 1 large red onion, halved and cut into wedges
  • 1 pound salmon fillets, skin removed and cut into 1-inch cubes
  • 1 whole garlic bulb, separated and peeled
  • 1 large yellow summer squash, cut into 1-inch pieces
  1. In a small bowl, combine the lemon juice, oil, parsley, pepper and salt. Thread the broccoli, onion, salmon, garlic cloves and squash onto 24 small wooden skewers; spoon lemon juice mixture over kabobs.
  2. Place skewers in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 12-15 minutes or until salmon flakes easily with a fork and vegetables are crisp-tender. Yield: 2 dozen.
Originally published as Steamed Salmon Kabobs in Taste of Home April/May 2007, p16

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