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From the AICR Test Kitchen
Week of June x, 2012
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Contact: Alice Bender, (202) 328-7744

Salmon and Vegetable Oven Kebabs

from the
American Institute for Cancer Research

The firm, meaty quality of salmon is perfect for a delectable shish kebab, and its beneficial omega-3 fatty acids make it a healthy choice, too. Add tomatoes, mushrooms, bell peppers and squash to the meal and you’ll create a powerhouse of taste and nutrition.

The term shish kebab comes from the Turkish words meaning “skewer” and “roast meat,” or in this case, fish. Today kebabs are popular throughout the world. No wonder – you get the great grilled flavor without even having to fire up the charcoal or gas. According to some historians, even Christopher Columbus was fond of kebabs. Specifically, he reportedly enjoyed Portuguese espetadas, which are kebabs marinated in wine and roasted on an open fire.

In this recipe, the marinade infuses the salmon with a decidedly Mediterranean flavor. While the kebabs marinate, prepare a tabouli salad from whole-grain bulgur wheat or serve hummus with whole-wheat pita to round out the meal. You can further enhance the kebabs with a side dipping sauce featuring yogurt and dill. This easy to prepare dish is ideal for a summer backyard picnic.

Baked Tilapia

Salmon and Vegetable Oven Kebabs

Marinade

  • Juice of 4 lemons
  • 2 Tbsp. extra virgin olive oil
  • 4 garlic cloves, minced
  • 1 Tbsp. dried Italian seasoning
  • Sea salt and freshly ground pepper to taste

Kebabs

  • 1 lb. wild salmon, cut into 2-inch cubes
  • 4 small plum tomatoes, cut into quarters or 8 cherry tomatoes
  • 4 large whole mushrooms, stems removed, halved
  • 1 medium green bell pepper, deseeded, cut into 12 pieces
  • 1 medium yellow squash, cut into 8 pieces
  • Canola oil cooking spray
  • 4 skewers

If using wooden skewers (in lieu of metal ones), soak them in water for about 30 minutes.

In large mixing bowl combine juice, oil, garlic, seasoning, salt and pepper. Mix well and divide in half.

Add salmon and vegetables to half of marinade and gently toss to coat pieces. Cover and marinate for about 30 minutes, occasionally rearranging pieces to ensure even coating.

Preheat oven broiler.

Spray large shallow baking dish. Remove skewers from water. Divide fish and vegetable pieces into 4 even portions. Arrange and distribute them evenly on skewers, being careful not to break the pieces.

Place on baking dish. Brush with remaining marinade not used for marinating raw fish. Broil for about 5-8 minutes, brushing frequently with marinade. Carefully turn over kebabs and continue cooking for an additional 4 minutes, basting frequently until fish is done. Serve.

Makes 4 servings.

Per serving: 259 calories, 13 g total fat (2 g saturated fat), 9 g carbohydrate,
26 g protein, 2 g dietary fiber, 60 mg sodium.

***

The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on the relationship of nutrition, physical activity and weight management to cancer risk, interprets the scientific literature and educates the public about the results. It has contributed more than $100 million for innovative research conducted at universities, hospitals and research centers across the country. AICR has published two landmark reports that interpret the accumulated research in the field, and is committed to a process of continuous review. AICR also provides a wide range of educational programs to help millions of Americans learn to make dietary changes for lower cancer risk. Its award-winning New American Plate program is presented in brochures, seminars and on its website, www.aicr.org. AICR is a member of the World Cancer Research Fund International.


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