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Steamed Salmon Kebabs With Vegetables

  • Author: Olga's Flavor Factory
  • Prep Time: 15 mins
  • Cook Time: 13 mins
  • Total Time: 28 mins
  • Yield: 10-12 kebabs 1x
  • Category: Entree



  • 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)


  1. Skin the salmon and cut into 1 – 1 1/2 inch cubes.
  2. Cut the broccoli into approximately the same sized florets.
  3. Cut the zucchini into 1/4 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, 1/2 a teaspoon of salt and 1/4 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 1/2 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 1/4 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.