This wonderful recipe first marinates salmon in a spiced ranch dressing mixture and then grills it until it is cooked beautifully. If you can find sprigs of rosemary, you can use those as the skewers. Not only does this give you a much better-looking result (much more sophisticated!) but the rosemary will flavor the fish delicately, infusing it with a delicious aroma. Whether you are using rosemary spears or wooden skewers, it is important to soak them for half an hour in cold water before you cook the salmon kabobs recipe. If not, they might catch fire on the grill and that will of course ruin your kabobs.
You can serve your favorite green salad on the side and perhaps some extra ranch dressing or some lemon wedges. Some people might like to add the dressing to the salad or the fish and others might prefer the lemon juice, so it is a good idea to offer both. You can also serve a homemade potato salad with this salmon kabobs recipe; that would go really well.
Take care not to overcook the salmon. It is always important to cook fish for the right amount of time, so it does not dry out, but it is very important if you are making kabobs. If the fish is too flaky in a baked fish recipe or a pan-fried fish recipe, it might not matter too much. In this salmon kabobs recipe however, if they are too flaky, the salmon will just fall off the skewers before you can serve them, so take care, and keep a close eye on them while they cook.
- 1 ½ lb boneless skinless salmon filets
- ½ teaspoon cayenne pepper
- ½ teaspoon chili powder
- ¼ cup ranch dressing
- 4 spears of rosemary (or 4 wooden skewers)
- Soak the rosemary spears or wooden skewers in cold water for 30 minutes, else they might ignite on the grill.
- Cut the salmon filets into 1 inch cubes and put them in a shallow glass dish.
- Stir the cayenne pepper and chili powder into the ranch dressing and pour this over the fish in the dish.
- Marinate the fish in this mixture in the refrigerator for 15 minutes.
- Preheat the grill to moderately hot.
- Thread the salmon cubes on to the rosemary spears or wooden skewers and discard the marinade.
- Grill for 8 minutes or until the salmon is flaky, turning the kabobs occasionally.
You can see how delicious the salmon kabobs look in the photo. You see how the fish is just beginning to flake? That is how you know when the kabobs are ready to serve. Do not overcook them, else the salmon will fall apart and dry out. Whether you use sprigs of rosemary as your skewers or just wooden ones, this is a healthy and delicious recipe that is sure to become part of your grilling repertoire. You can really impress people with this dish, especially if you serve a delicious, crisp salad on the side too.
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