Friday, June 11, 2010

new to fish

I have never loved fish a whole heap.  However, my husband does.  He has encouraged me to more brave in my culinary ventures.  I think we ought to try this one out soon.....


Amie said...

This is a fab. recipe. I make it all the time and often I like to add artichoke hearts to the capers and top them on the fish. Soooooo good! This website looks fun, I need to check it out a bit more. Salmon is one of the easiest fish to prepare so it is a great starting point for you :)

bnhoyt said...

do you have an outside grill? If so these are incredibly good and so easy to make!


12 (10-inch) metal or bamboo skewers
2 tablespoon(s) packed dark brown sugar
1 1/2 teaspoon(s) smoked paprika
1 teaspoon(s) chili powder
1/2 teaspoon(s) ground red pepper (cayenne)
2 1/4 pound(s) skinless salmon fillet, cut into 11/2-inch chunks
2 medium (8-ounce) zucchini, cut into 1/4-inch-thick slices


If using bamboo skewers, soak skewers in hot water at least 30 minutes.

Prepare outdoor grill for direct grilling on medium.

In large bowl, combine sugar, paprika, chili powder, red pepper, 3/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.

Rub mixture between fingers to break up any lumps of sugar. Add salmon and zucchini and toss to evenly coat with spice mixture.
Thread zucchini slices, 2 at a time and alternating with salmon, onto skewers.

Place on hot grill grate and cook 9 to 11 minutes or until salmon turns opaque throughout, turning occasionally.