Grilled Salmon Skewers Recipe
Fire up the grill for these juicy salmon skewers! Salmon is the perfect choice for summer grilling - it's easy to cook, moist and flaky. Serve these skewers with delicious herbed caper aioli (recipe below), and rice or grilled pita bread.
4 x 8-ounce salmon portions, skin on and cut into 2 inch cubes
12 assorted peppers or chiles such as red bell pepper, banana pepper, fresno or yellow chili
whole lemons, cut in half
1 bunch green and purple onion, cleaned
2 Tablespoons olive oil
herbed caper aioli (recipe below)
12 wooden skewers
2 Tablespoons white wine vinegar
2 Tablespoons sherry vinegar
¼ cup refrigerated egg product
2 Tablespoons capers, drained, and rinsed
1 shallot, quartered
½ Tablespoon chopped fresh garlic
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
¾ cup extra virgin olive oil
1 Tablespoon chopped fresh chives
1 Tablespoon chopped fresh tarragon
1 Tablespoon chopped fresh Italian parsley
1 Tablespoon chopped fresh thyme
HERBED CAPER AIOLI
Soak the wooden skewers in water for one hour. Preheat the grill. Dry the skewers slightly and thread the salmon onto the skewers with the skin side to the left. The thick fillet side of the salmon should be facing up.
Next, brush the salmon and the vegetables with olive oil and season with salt and pepper.
Reduce heat to medium heat, 350°F and place the peppers on the grate. Grill for five minutes turning three times.
Brush the grates with oil then add the salmon skewers meat side down. Grill for 6 minutes rotating twice.
Place the lemon halves, cut side down onto the grates to brown.
Finally, add the green and purple onions to char and brown as the last step.
Remove the ingredients from the grill as they are done, place everything on a large platter to serve with a bowl of Arugula tossed in lemon juice and olive oil as a side salad to accompany the skewers.. Serve with the aioli on the side.
FOR THE HERBED CAPER AIOLI
In a food processor or blender, combine the vinegar, egg product, capers, shallots, garlic, salt, and pepper. Cover and process until smooth.
With the machine running, add the olive oil in a slow stream, stopping to scrape the sides of the bowl if necessary.
Stir in the herbs and thin with a few drops of vinegar if it is too thick.