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The Chef: Grilled Salmon Kebabs

By KSEE News
July 30, 2010 Updated Sep 9, 2008 at 6:33 AM PDT

Grilled Salmon Kebabs

2 lbs fresh salmon fillet, trimmed, skin and pin bones removed
4 wooden or metal skewers
Kosher salt & freshly ground black pepper
1 lemon

Cut salmon into four equal size portions
Skewer the fish on metal or soaked wooden skewers
Brush or spray the fish generously with oil
Season generously with salt & pepper to taste

Prepare barbecue or grill pan (medium-high heat)
Grill kebabs to desired doneness, about 8 minutes, turning to cook all sides, for medium

Squeeze fresh lemon juice over kebabs and serve with Cucumber Raita (recipe follows)

Cucumber Raita

1 cup peeled and grated English cucumber
1 tsp Kosher salt
2 cups plain yogurt
2 tsp, minced fresh garlic
½ tsp cayenne pepper
1 tsp grated fresh ginger
1 tsp ground cumin seed
½ cup roughly-chopped, loosely-packed fresh mint leaves
Freshly ground black pepper to taste

Recipe courtesy: Chef Roy Harland, Bentley's Gourmet Market and Bistro

Go to faiths@ksee.com to contact Faith Sidlow with questions, comments or story ideas.

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