Brochettes of Salmon

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Recipe for Brochettes of Salmon with Lime

Brochettes of Salmon are nice if served with Pine Nut Rice or a Rice Pilaf. I find always that the tricky part of making these Brochettes of Salmon or any other kind of fish brochette is to keep the fish from breaking. It seems to work a bit better if the fish is cold. Be sure to use bamboo or wood skewers that have been soaked in water for at least 20 – 30 minutes. This will keep the skewers from burning.

INGREDIENTS for Brochettes of Salmon with Lime

  • 1 ½ lb. (750 g) Pacific Salmon Steaks, fillets, or piece
  • 16 large Mushrooms
  • 8 Cherry Tomatoes
  • 16 large seedless Green Grapes
  • ¼ cup (50mL) Vegetable Oil
  • 2 tbsp. (25mL) Lime Juice
  • 1 clove Garlic, minced
  • Salt and Pepper

METHOD for Brochettes of Salmon with Lime

Cut salmon into 1-inch (2.5 cm) chunks, removing any skin and bones. Onto thin skewers, thread salmon chunks alternating with mushrooms, tomatoes, and grapes. Combine remaining ingredients; brush over packed skewers. Broil or barbecue for approx. 10 min.
Serves 4 as main course or 6-8 as an appetizer.

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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