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Recipe of the Week 7/31: Blackened Grilled Salmon Skewers

Yields 4 Servings


16 skewers
olive oil spray
4, 6 ounces skinless salmon filet, diced in 1 inch chunks
1 tablespoon sweet paprika
1/2 teaspoon dried cayenne pepper
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon kosher salt
1/8 teaspoon black pepper
3 large lemons
chopped parsley, for garnish


Once the skewers are soaked, heat the grill on medium heat and spray the grates with oil. If using metal skewers, there's no need to soak.

Place salmon in a large bowl and spritz the salmon with oil. Combine all the spices, from paprika to black
pepper in a small bowl and mix. Rub all over the salmon.

Cut one lemon into wedges, for serving. Slice the other two lemons into very thin rounds.

Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total.

Spray the fish with more oil so they don’t stick to the grill.

Grill the fish, turning occasionally, until fish is opaque throughout, about 8 to 10 minutes total.

Transfer to a platter, top with fresh parsley and serve with lemon wedges.

Meal Plan Check Boxes:
3.5 Proteins
1 Fat
Nutritional Facts: 2 skewers, Calories: 200, Carbohydrates: 10.5 g, Protein: 26.5 g, Fat: 9 g, Saturated Fat: 1 g, Cholesterol:
72.5 mg, Sodium: 352.5 mg, Fiber: 5 g, Sugar: 2.5 g
Adapted From:
Recipe of the Week

Blackened Grilled Salmon Skewers
Found by: Brianna Lawless, MS, RDN

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