SALMON KABOBS
SALMON KABOBS
8 wooden skewers
1 full side of Pacific or Atlantic salmon, cut into 1" cubes, belly removed
Basting sauce
1 cup of maple syrup (250ml)
Juice of 2 lemons
2 teaspoons of ground black pepper (10ml)
2 teaspoons of salt (10ml)
Soak wooden skewers in cool water for 1 hour.
Thread 3 cubes of salmon on each wooden skewers. Season with salt and pepper.
In a small bowl, combine maple syrup and lemon juice.
Let salmon get to room temperature.
Preheat grill to 450ºF/225ºC.
Oil grill with a lightly oiled cloth.
Place salmon on grill and continuously baste with sauce. Cook approximately 2 minutes per side for medium cooked salmon.
BBQ tip: To prevent wooden skewers from burning. Place unused portion of stick over tin foil placed in the centre of the grill.
Yield: 8 servings
8 wooden skewers
1 full side of Pacific or Atlantic salmon, cut into 1" cubes, belly removed
Basting sauce
1 cup of maple syrup (250ml)
Juice of 2 lemons
2 teaspoons of ground black pepper (10ml)
2 teaspoons of salt (10ml)
Soak wooden skewers in cool water for 1 hour.
Thread 3 cubes of salmon on each wooden skewers. Season with salt and pepper.
In a small bowl, combine maple syrup and lemon juice.
Let salmon get to room temperature.
Preheat grill to 450ºF/225ºC.
Oil grill with a lightly oiled cloth.
Place salmon on grill and continuously baste with sauce. Cook approximately 2 minutes per side for medium cooked salmon.
BBQ tip: To prevent wooden skewers from burning. Place unused portion of stick over tin foil placed in the centre of the grill.
Yield: 8 servings
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