Rosemary-Lime Wild Alaska Salmon Kabobs A Recipe and Seasonal Sale from Whole Foods!
Wild Alaska salmon season is in full swing, and Whole Foods is offering a one-day-only "sizzling summer deal" on the fillets for $8.99/pound on Friday, July 29, 2011! This is a nationwide sale, and available at all of the U.S.-based Whole Foods Markets. Here's a little info from Whole Foods on their salmon:
"Coho salmon fillets from a Marine Stewardship Council (MSC)-certified fishery are on sale. They’re hand selected by Whole Foods Market’s Alaska port buyer who spends the summer at Alaska’s port openings choosing the freshest salmon to send to our stores—within 48 hours or less of the catch! The blue and white “Certified Sustainable Seafood” MSC seal ensures that the salmon are abundant and come from a well-managed fishery. And, having our own port buyer means that only top-quality salmon that are bright-skinned with a firm texture are chosen."
Even if you can't make it to a Whole Foods for the sale, they have some wonderful dairy-free salmon recipes to share. Check out their Poached Wild Salmon with Skillet Tomatoes, Grilled Salmon and Lemons with Herbs, Wild Coho Salmon with Sunshine Rice, and the delicious kabob recipe that follows …
Rosemary-Lime Wild Alaska Salmon Kabobs
Recipe and photo courtesy of Whole Foods Market. These light kabobs are a perfect complement for summer salads or on top of a bed of couscous or quinoa pilaf.
- 1 Pound Wild Salmon Fillets, cut into chunks
- 1 Zucchini, cut into chunks
- 1 Yellow Bell Pepper, cut into chunks
- 1 Large Red Onion, cut into chunks
- Sea Salt and Black Pepper
- 2 Garlic Cloves, finely chopped
- 1 Tablespoon (about 2 small sprigs) Chopped Rosemary Leaves
- 1/3 Cup Extra Virgin Olive Oil
- 3 Tablespoon Lime Juice
- Wooden Or Bamboo Skewers, soaked in water 10 minutes
Place salmon, zucchini, bell pepper and onion in a shallow baking dish and sprinkle with salt and pepper. Whisk together garlic, rosemary, olive oil and lime juice in a small bowl. Pour mixture over salmon and vegetables, toss and marinate 15 to 30 minutes.
Preheat the grill or broiler. Skewer the salmon and vegetables, reserving marinade, and grill or broil 5 to 7 minutes, turning once, until salmon is cooked through and vegetables are tender. While cooking, boil the marinade in a small saucepan for 5 minutes. Drizzle over skewers and serve.
Makes 4 servings
