Salmon Kebabs on the Grill

Healthy Meal Idea for the BBQ

Photo Source = Modern Food Stories

I have to admit, I was never a salmon lover. My earliest memories with it involve a tin, two pieces of white bread, and a super lumpy and prickly first bite. Then I would spend the next 30 minutes trying to discretely remove the tiny bones from my teeth. Probably a bit too much info! But you get the point:)

It wasn't until just recently (within the past five years) when I was learning to improve my gut health, that I learned about the amazing anti-inflammatory benefits of wild salmon.

Benefits like being rich in omega-3 fatty acids, high in B vitamins and an excellent source of protein. So I set my old beliefs to the side and started to experiment with a few recipes, and soon realized fresh wild salmon was indeed very different from the canned version my mom would pack in my lunch many years ago. (Love you mom, and I appreciate that you made my lunch way back then!)

Now salmon has become one of my favourite foods and I cook it a variety of different ways, including this recipe below inspired by modern food stories.

Even my kids like it - my husband Kyle, however, I'm still working on:)

As for my mom ...

I was out with her the other day and I picked up some fresh salmon at the grocery store. She said to me, "Salmon eh? I'm not sure if I really like that stuff. It tastes a little funny from the can!"

Give this recipe a try and let us know how it goes.

Salmon Kebabs with Herbed Coconut Yogurt

Serves: 2

Cook Time: 20 Minutes plus Marinating Time

Essentials:

2 small fresh wild salmon fillets
1 tsp paprika
1 Tbsp. extra virgin olive oil
juice of 1/2 lime
1 Tsp. coconut aminos (if not gluten-free, you can use soy sauce)
pinch of cracked black pepper
pinch of sea salt
1 medium zucchini

Herbed Coconut Yogurt

2 Tbsp. coconut yogurt (if not dairy-free, use plain Greek)
a squeeze of lemon to taste
1 - 2 Tbsp. chopped fresh cilantro
pinch of sea salt
pinch of cracked black pepper

The How-To's

Chop the salmon into cubes.
Mix the oil, lime, paprika, coconut aminos, salt and pepper in a small bowl.
Coat the salmon with the marinade and refrigerate for a minimum of one hour (overnight would be great).
Chop the zucchini into coins, or use a vegetable peeler to create "ribbons."
Prepare the yogurt dressing by mixing all the ingredients together in a bowl.
Thread the salmon onto metal skewers and intersperse with 2 to 3 pieces of zucchini or ribbons (folding them)
Alternate salmon with zucchini until the skewer is filled.
Baste each kebab with oil and cook on the grill for 2 to 3 minutes per side until the salmon is cooked through.
Serve with herbed coconut yogurt dressing a side salad.

Registration for Aug. 2020 now LIVE!

☀️Registration for our Aug. 2020 virtual session is LIVE!

☑️ Get $60 worth of cool bonuses and enjoy over 60% off our Jump Start Unlimited package.

But hurry, our last two virtual sessions sold out fast and went to a waitlist!