Food: Celebrate salmon season with these kabobs


This salmon kabobs recipe includes zucchini and cherry tomatoes. PHOTO CREDIT: Tribune News Service


This salmon kabobs recipe includes zucchini and cherry tomatoes. PHOTO CREDIT: Tribune News Service


This salmon kabobs recipe includes zucchini and cherry tomatoes. PHOTO CREDIT: Tribune News Service


This salmon kabobs recipe includes zucchini and cherry tomatoes. PHOTO CREDIT: Tribune News Service


This salmon kabobs recipe includes zucchini and cherry tomatoes. PHOTO CREDIT: Tribune News Service


This salmon kabobs recipe includes zucchini and cherry tomatoes. PHOTO CREDIT: Tribune News Service


This salmon kabobs recipe includes zucchini and cherry tomatoes. PHOTO CREDIT: Tribune News Service


This salmon kabobs recipe includes zucchini and cherry tomatoes. PHOTO CREDIT: Tribune News Service


This salmon kabobs recipe includes zucchini and cherry tomatoes. PHOTO CREDIT: Tribune News Service

It’s a treat to savor wild salmon at this time of year. The season started May 1 and runs through August.

Here’s a new and easy way to cook salmon: Place salmon cubes on skewers and grill or broil them.

Zucchini and cherry tomatoes also are included in the kabobs. I like to place them on separate skewers. They take more time to grill than the salmon. So the salmon skewers can be removed, and the vegetables can be left to finish cooking. This prevents the salmon from being overcooked.

Helpful hints• You can use a stovetop grill to cook the kabobs inside.

• Kabobs also can be placed under a broiler for the same amount of cooking time.

• Ask for salmon fillets that are about 1-inch thick to make salmon cubes.

Countdown• Prepare ingredients.

• Microwave rice and divide between two plates.

• Make kabobs.

Shopping listTo buy: Two lemons, one bunch fresh dill or one jar dried dill, ¾ pound salmon fillet one-inch thick, one container cherry tomatoes, ½ pound zucchini, one can vegetable oil spray and one package microwaveable brown rice.

Staples: Canola oil, sugar, salt and black peppercorns.

Salmon KabobsYield: 2 servings.

2 tablespoons lemon juice4 teaspoons canola oil2 tablespoons sugar2 tablespoons chopped fresh dillor 2 teaspoons dried dill

¾

pound salmon fillet (about 1-inch thick)10 cherry tomatoes½ pound zucchini cut into ¼-inch slices(about 2 cups)Vegetable oil spraySalt and freshly ground black pepper

Preheat grill. Mix lemon juice, canola oil, sugar and dill together in a small bowl. Set aside. Cut salmon into 1-inch cubes. Thread the salmon cubes onto 2 skewers. Thread the cherry tomatoes alternating with the zucchini slices onto 2 other skewers. Spay grill grates with vegetable oil spray. Place all the skewers onto the grill. Turn skewers over after 3 minutes. Grill another 3 minutes. Remove the salmon skewers. A meat thermometer should read 125 degrees Fahrenheit. Continue to grill the vegetable skewers another 5 minutes. Remove vegetables from the skewers and place on the plates next to the rice. Top the rice with the salmon skewers. Spoon the sauce over the vegetables and salmon and sprinkle with salt and pepper to taste.

Nutritional information per serving: 437 calories (46% from fat), 22.6 g fat (2.6 g saturated, 10.7 g monounsaturated), 96 mg cholesterol, 36.3 g protein, 24.2 g carbohydrates, 3 g fiber, 87 mg sodium.

Brown RiceYield: 2 servings.

1 package microwave brown rice (1½ cups cooked)2 teaspoons canola oilSalt and freshly ground black pepper

Microwave rice according to package instructions. Measure 1½ cups rice and reserve remaining rice for another time. Add oil and salt and pepper to taste. Toss well. Divide between 2 dinner plates.

Nutritional information per serving: 226 calories (24% from fat), 6 g fat (0.7 g saturated, 3.4 g monounsaturated), no cholesterol, 4.2 g protein, 38.8 g carbohydrates, 2.4 g fiber, 6 mg sodium.

Linda Gassenheimer writes for Tribune News Service.

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