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Wild Alaska Salmon Kebabs With Rosemary And Lime

Wild-caught Alaskan king salmon is among the world’s best fish. It’s certainly the best salmon. When you encounter it (which we don’t often in New Orleans), bring it home and cook it almost any way you like. Here’s one way we did it at the Cool Water Ranch. I like salmon rare, which is the way these instructions get it. Mary Ann, of course, likes it well-done. No problem. Just leave the skewers destined for the well-done people on the grill or under the broiler a couple of minutes longer.

If you have a bushy rosemary plant as we do, you can use branches of it in lieu of the skewers for an interesting presentation and extra flavor.

If you’re taking a cruise to Alaska this year (a trip I recommend, having taken in several times), you might go on a salmon fishing expedition, at the end of which the salmon can be packed up and shipped home. Keep this recipe in mind if you’re lucky enough to visit those amazing environs.

Grilled Alaska salmon en brochette.

  • 1 zucchini, cut into chunks
  • 1 yellow bell pepper, cut into chunks
  • 1 large red onion, cut into chunks
  • 1 1/2 lbs. wild-caught Alaska salmon fillets, cut into chunks
  • 1/4 tsp. sea salt
  • 1 Tbs. salt-free Creole seasoning
  • 2 cloves fresh garlic, chopped
  • 1 tsp. fresh rosemary leaves, chopped
  • 1/3 cup extra-virgin olive oil
  • 3 Tbs. freshly squeezed lime juice

1. Soak wooden or bamboo skewers in water for about ten minutes to keep them from burning on the grill. (Metal skewers carry heat into the fish, which is not desirable in this case.)

2. Spread the vegetables in a bowl and microwave for 44 seconds–just long enough to take the crunch out, without softening them. (You can also do this in a steamer.)

3. Place salmon, zucchini, bell pepper and onion into a shallow dish and sprinkle with salt and Creole seasoning.

4. Stir the garlic, rosemary, olive oil and lime juice in a small bowl. Pour the mixture over the salmon and vegetables. Toss all the ingredients to coat, and marinate for 15-20 minutes.

5. Preheat the grill or broiler as hot as you can get them. Skewer the salmon and vegetables and grill or broil about two to three minutes, until it’s seared darkly here and there.

6. Warm the leftover marinade in the microwave or in a small saucepan. Drizzle over skewers and serve.

Serves four.

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