I love the look on people
- 1 skinless salmon fillet (about 1½ lb), cut into 2x2-inch cubes -
- 1 green pepper, washed and seeded, cut into 1x1-inch pieces -
- 2 yellow peppers, washed and seeded, cut into 1x1-inch pieces -
- 1 red pepper, washed and seeded,cut into 1x1-inch pieces -
- 12 miniature onions, peeled, or 1 regular onion, peeled and cut into 1x1-inch wedges -
- 1/2 tsp paprika -
- 1 tsp seasoned salt (optional) -
- 1/2 tsp salt -
- 1/2 tsp black pepper -
- 1 tsp garlic powder or 3 cloves fresh garlic, finely chopped -
- 1/4 tsp ground saffron* -
- 1/4 cup olive oil -
- 12 5-inch wooden skewers -
- Canola oil cooking spray -
- *saffron is kitniyot -
1. Preheat the oven to broil.
2. Place the fish chunks, peppers and onions in a large bowl.
3. Mix all of the seasonings together. Pour the oil over the fish and mix it in. Add the seasonings and stir to coat the fish and vegetables. If you have time, marinate for 1 hour in the refrigerator, but if you don’t, just continue with the recipe.
4. Alternating between the fish and vegetables, thread the chunks onto the skewers.
5. Spray a 9"x13" pan or cookie sheet with canola oil cooking spray. Place the skewers in a single layer on the pan.
6. Broil on the highest rack for 5 minutes or until nicely browned. Remove from the oven, turn over the skewers, and return the pan to the oven for another 5 minutes. Make sure not to overcook.
NOTE: I use Lawry’s seasoned salt in this recipe. It’s available in most supermarkets and is a very versatile seasoning. Many people soak the wooden skewers in water before using them, but I find that, in this recipe, this step is not necessary. You can marinate the fish and veggies for 1 hour, or simply continue with the recipe after adding the spices. After all, who has time to marinate anything nowadays?
This recipe appeared in Kosher Inspired, Issue 3, March 2011. Kosher Inspired is brought to you by Mishpacha Magazine.
Herzog Wine Pairing:
Pacifica Pinot Noir