Filed Under: 35 Minutes, Food, grill-guide, Lunch, Salmon

Grilled Salmon Skewers with Grilled Mint-Zucchini Salad

This is a great recipe to serve buffet style. The salmon skewers are great for self-serve and the zucchini salad can be served warm or room temperature. Threading salmon pieces onto double skewers allows for much easier handling on the grill.

*To toast pine nuts, set a skillet over medium heat, add pine nuts and toast, stirring occasionally and watching carefully until golden, about 4 to 5 minutes. Set aside to cool.

June 17th, 2013

Recipe by Paula Bowman

Servings
Serves 4
Prep Time
20 Minutes
Cook Time
Total time: 35 Minutes
Ingredients
  • 1/4
 cup pine nuts, toasted*
  • 1/4 cup basil leaves
  • 1/4 cup mint leaves, plus small leaves, for garnish
  • 1/3 cup olive oil
  • 1/4 tsp sugar
  • 1 1/2 lb boneless, skinless salmon fillet, cut into 1–inch cubes (about 32 cubes)
  • 16 thin wooden skewers, soaked in cold water for at least 30 minutes
  • 2 
medium zucchinis, cut crosswise diagonally,1/2-inch thick
  • 2 
medium yellow summer squash, cut crosswise diagonally,1/2-inch thick
  • pinch red pepper flakes
  • 1
tbsp rice vinegar
Directions
  1. Preheat grill to high.

  2. In the bowl of a food processor, puree basil and mint until finely chopped. With machine running, add oil. Set a fine-mesh strainer over a small bowl; strain oil mixture, pressing to extract as much oil as possible from the solids. Add sugar and season to taste with salt and freshly ground black pepper.

  3. Thread 3 or 4 salmon cubes onto 2 skewers running parallel with one another, repeat with remaining salmon and skewers. Set aside until needed.

  4. Arrange zucchini and squash on oiled grill. Cook, turning once until softened with grill marks on all sides, about 4 minutes per side. Transfer zucchini and squash to a bowl, drizzle with 2 tablespoons mint oil, vinegar, red pepper flakes and reserved pine nuts and toss to coat.

  5. Meanwhile, brush skewers with 2 tablespoons mint oil and season with salt and pepper. Arrange on lightly oiled grates and grill, turning once until fish is opaque, about 2 to 3 minutes per side. Drizzle salmon with some remaining mint oil, garnish with reserved chopped mint and serve with grilled zucchini.

Grilled Salmon Skewers with Grilled Mint-Zucchini Salad
Photography by Carlo Mendoza
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