Mediterranean Salmon and Artichoke Skewers
Mix up your summer BBQ by adding fiber rich artichoke hearts to your salmon skewers. This healthy mix of salmon and veggies are all easy to prepare and cook quickly, meaning you can have a really special dinner ready in no time. Drizzle these with a flavorful parsley olive oil sauce.
Servings: 4 people
- 1 pound salmon cub into cubes
- 1 jar artichoke hearts
- 1 lemon sliced thinly and halved
- 1 bell pepper cut into large chunks (I used red, yellow and green mixed)
- 1/2 red onion cut into large chunks
- salt and pepper to taste
- 1/2 cup Italian parsley chopped finely
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon white wine vinegar
- 2 cloves garlic minced
- 1/8 teaspoon sea salt or to taste
- pinch red chili flakes
Soak wooden skewers in water for at least an hour prior to using. Alternately, use metal skewers.
Prepare the marinade by adding all the ingredients together in a small dish. Mix to combine, and set aside.
Add the salmon to 4 skewers, alternating salmon and thinly sliced pieces of lemon. Drizzle with 1/4 of the parsley marinade. The marinade can simply be spooned on, or you can use a brush to more evenly coat the skewers.
Add the artichoke hearts, peppers, and onions to 4 skewers, and drizzle with 1/4 of the parsley marinade, reserving 1/2 of the marinade to add to the finished dish.
Over a very hot grill, cook the skewers for 4-6 minutes. slip, and cook the other side until the salmon is cooked throughout and veggies are done to preferred doneness.
Serve the skewers with the remaining parsley sauce.
Calories: 327kcal | Carbohydrates: 8g | Protein: 23g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 62mg | Sodium: 286mg | Potassium: 675mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1400IU | Vitamin C: 65.6mg | Calcium: 35mg | Iron: 1.6mg