Moroccan Salmon Kabobs and grilled vegetables

Hands On:

20 minutes

Total Time:

60 minutes

Serves:

Ingredients

1 cup Hy-Vee Short Cuts chopped red onions
⅓ cup Gustare Vita extra virgin olive oil
3 tbsp fresh lemon juice
2 tbsp fresh cilantro, chopped, plus additional for garnish
1 tsp Hy-Vee paprika
1 tsp Hy-Vee salt
½ tsp ground turmeric
½ tsp Hy-Vee ground cinnamon
½ tsp Hy-Vee ground cumin
½ tsp Hy-Vee chili powder
½ tsp Hy-Vee ground black pepper
1 ¼ lb Fish Market fresh skinless Alaska Coho salmon fillets, about 1-1/4-inch thick
1 cup cherry tomato medley
2 lemons, halved, for serving

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Preparation

Stir red onions, olive oil, lemon juice, 2 tablespoons cilantro, paprika, salt, turmeric, cinnamon, cumin, chili powder, pepper, and garlic in a medium bowl until combined.

Cut salmon into 1¼-inch cubes; add to mixture in bowl and toss to coat. Cover and marinate in refrigerator for 30 minutes to 1 hour.

Preheat a charcoal or gas grill with a greased grill rack for direct cooking over medium-high heat (375°). Alternately thread salmon and tomatoes onto 4 (10-inch each) metal skewers. Discard marinade.

Grill kabobs for 7 to 9 minutes or until fish easily flakes when tested with a fork (145°), turning halfway through. Grill lemon halves, cut sides down, 2 to 3 minutes or until charred.

To serve, squeeze juice from charred lemon halves over kabobs. Garnish with additional cilantro, if desired.

Nutrition Facts

Serves: 4

Amount Per Serving
Calories:		53
% Daily Value*
Total Fat: 5g		6%
	Saturated Fat: 1g
	Trans Fat: 0g
Cholesterol: 1mg		0%
Sodium: 148mg		6%
Total Carbohydrate: 2g		1%
	Dietary Fiber: 3g	9%
	Sugars: 1g	2%
Protein: 1g		2%