Steamed Salmon Kebabs With Vegetables

In order for me to eat healthy food, or any food for that matter, first and foremost, it has to be delicious.

Since being healthy is very important to me, I have worked diligently on finding and creating flavorful, delicious meals. If it tastes bland, it won’t be served in my kitchen:).

These salmon kebabs are astounding in flavor and absolutely gorgeous too. You will be amazed at how juicy and packed with flavor the salmon is. It comes together so quickly, it’s hard to believe that this is a healthy, quick, and impressive dinner option.

Yields:10-12 medium kebabs

Ingredients:

1 1/2 lbs of salmon

2 small broccoli crowns

2 small zucchini, yellow or green

1 parsley bunch

1 Tablespoon lemon juice

1/4 cup white wine

1/2 cup water, reserved from broccoli water

1 medium onion sliced into circles

salt, pepper

Medium sized bamboo skewers (6 inch)

Skin the salmon. How to skin salmon. Cut into 1 – 1 1/2 inch cubes.

Cut the broccoli into approximately the same sized florets. Cut the zucchini into 1/4 inch circles.

Strip the parsley leaves and finely chop 1 Tablespoon of parsley and add to the salmon. Save the rest of the leaves for another use, you will need only the parsley stems and 1 Tablespoon of chopped parsley.

Combine the salmon with the chopped parsley, lemon juice, 1/2 a teaspoon of salt and 1/4 teaspoon of pepper in a separate bowl and set aside. The lemon juice will turn the salmon into a slight white color. That is normal. 1 212 Meanwhile, boil some water and pour it over the broccoli, allowing it to stand for about 2-4 min, just until broccoli begins to soften, but is still crisp and firm. This gives the broccoli a head start on cooking. Since the salmon kebabs cook so quickly, the broccoli will still be hard if you don’t do this step.  1 208 Drain the broccoli, reserving 1/2 a cup of the liquid. Skewer the salmon on the bamboo skewer, followed by the broccoli and the zucchini, repeat. Season the vegetables with salt and pepper.

If you have pieces of salmon that are thinner, just fold them over to form the same thickness, this way they will cook at the same rate as the rest of the salmon and be just as juicy.  1 220 In a large skillet, place the sliced onion in a single layer and place the parsley stems on top of the onions.  1 216 Pour the white wine and reserved water over the onion and parsley stems. You may not need to use all the water. Season with 1/4 of a teaspoon of salt.

The liquid should cover the bottom of the skillet but not cover the onion and parsley stems. This will be a bed for the salmon kebabs to cook on.

Bring the liquid to a boil, reduce the temperature to a simmer, arrange the salmon kebabs in one layer, cover and cook for about 4 min.  1 265 You will know that the salmon is done when it is light pink in color. Or just take one the the chunks off the skewer to sample.

Four minutes is PLENTY of time, so don’t be afraid to turn it off. The worst thing you can do to this dish is overcook it. 1 281

1 275

Steamed Salmon Kebabs With Vegetables
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 10-12 kebabs
Ingredients
  • 1½ lbs of salmon
  • 2 small broccoli crowns
  • 2 small zucchini, yellow or green
  • 1 parsley bunch
  • 1 Tablespoon lemon juice
  • ¼ cup white wine
  • ½ cup water, reserved from broccoli water
  • 1 medium onion sliced into circles
  • salt, pepper
  • Medium sized bamboo skewers (6 inch)
Instructions
  1. Skin the salmon and cut into 1 - 1½ inch cubes.
  2. Cut the broccoli into approximately the same sized florets.
  3. Cut the zucchini into ¼ inch circles.
  4. Strip the parsley leaves and finely chop 1 Tablespoon of parsley and add to the salmon. Save the rest of the leaves for another use, you will need only the parsley stems and 1 Tablespoon of chopped parsley.
  5. Combine the salmon with the chopped parsley, lemon juice, ½ a teaspoon of salt and ¼ teaspoon of pepper in a separate bowl and set aside.
  6. Meanwhile, boil some water and pour it over the broccoli, allowing it to stand for about 2-4 min, just until broccoli begins to soften, but is still crisp and firm.
  7. Drain the broccoli, reserving ½ a cup of the liquid.
  8. Skewer the salmon on the bamboo skewer, followed by the broccoli and the zucchini, repeat.
  9. Season the vegetables with salt and pepper.
  10. In a large skillet, place the sliced onion in a single layer and place the parsley stems on top of the onions.
  11. Pour the white wine and reserved water over the onion and parsley stems. Season with ¼ of a teaspoon of salt. The liquid should cover the bottom of the skillet but not cover the onion and parsley stems.
  12. Bring the liquid to a boil, reduce the temperature to a simmer, arrange the salmon kebabs in one layer, cover and cook for about 4 min.
  13. You will know that the salmon is done when it is light pink in color, be very careful not to overcook.


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Comments

  1. Ann says

    Hi Olga, I love your website! All ur recipes are amazing and arranged so well, makes it a whole lot easier for me to follow.. Keep up the great job, I check almost weekly to see what new things you’ve added :))

  2. Liliya says

    жалко,что не на русском языке эта вся вкуснятина,придётся инглыш учить

  3. Olga says

    Hi Olya,
    You only pre-cook broccoli slightly, not the squash. Right? Also, I have hard time digesting broccoli, thinking that if I were to do yellow squash and zuchinni, it should work. right?

    • says

      Hi Olga! Yes, you can certainly use squash and zucchini instead of the broccoli (which I only partially cook, since it will be over cooked and mushy if you place it completely cooked on the skewers and then steam it).

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