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Steamed Salmon Kebabs With Vegetables

Flavorful and juicy steamed salmon kebabs with broccoli and yellow squash. The salmon is steamed with white wine, parsley, onions and garlic, so each bite is saturated with so much deliciousness.

Ingredients

Scale
  • 12 onions, sliced into circles
  • 24 garlic cloves
  • 1 parsley bunch, stems to be used for steaming and 1/2 – 1 Tablespoon of chopped parsley leaves
  • 2 broccoli crowns, stalks removed and crown cut into florets
  • 12 yellow squash or zucchini, cut into 1/4 inch thick circles or half circles
  • 1 1/22 lbs of salmon
  • 1 Tablespoon lemon juice, plus more fresh lemon wedges for serving
  • 1/4 cup white wine
  • 1/2 cup water for steaming
  • salt, pepper
  • Medium sized bamboo skewers (6 inch)

Instructions

  1. Place the sliced onions, garlic cloves and parsley stems into the bottom of a large and deep skillet. Season with salt. Set aside.
  2. Cut the broccoli into same sized florets. Place in a medium bowl and pour in enough boiling water to completely submerge the broccoli. Set aside for 5 minutes, then drain and season with salt and pepper.
  3. Cut the yellow squash into 1/4 inch circles. The larger ones cut in half as well. Season with salt and pepper.
  4. If the salmon has the skin on, remove it. Cut the salmon into approximately 1 1/2 inch pieces.
  5. In a large bowl, combine the salmon, the chopped parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 Tablespoon lemon juice. Mix until evenly combined.
  6. Thread the salmon onto the bamboo skewer, followed by the broccoli and the zucchini, then repeat.
  7. Place the skillet with the onions, garlic and parsley stems on the stove. Pour in the white wine and water over the onion and parsley stems. The liquid should cover the bottom of the skillet and only slightly cover the onion and parsley stems.
  8. Bring the liquid to a boil, reduce the temperature to a simmer, then arrange the salmon kebabs in one layer, cover and cook for about 4-6 min.
  9. You will know that the salmon is done when it is light pink in color, be very careful not to overcook. Repeat with the remaining kebabs.
  10. The kebabs are best served right away. Serve with additional lemon wedges.