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Salmon & Shish Kabob
Great on the grill!
4 salmon steaks
Lemon juice
Salt and pepper to taste
1 pkg. grilling skewers
1 or 2 packages fresh or frozen scallops
1 ham steak, cut into bite-sized cubes
1 green bell pepper, cleaned and cut into squares
1 red bell pepper, cleaned and cut into squares
1 can pineapple rings, cut in half and folded over
12 button mushrooms (small), cleaned
Soak the grilling skewers in a flat pan of water for about an hour. This will prevent the skewers from catching fire after you place them on the grill. Season the salmon steaks with desired amounts of lemon juice, salt and pepper. Set aside.
Thaw the scallops. Cut ham, bell peppers and pineapple rings. Assemble scallops, ham, bell peppers, pineapple and mushrooms on skewers, leaving about an inch on each end for easy handling. Repeat process until ingredients are gone.
On an outdoor grill or in an oven broiler, place full skewers in a single layer. Cook until scallops and ham are done and vegetable are firm-tender, turning a few times during the cooking process. Place salmon steaks on the grill or in an oven broiler and cook to desired doneness (approximately twenty minutes).
Suggestions: Serve with buttered white rice or prepared couscous.
*Fish clipart courtesy Aon-Celtic.
*Shenanchie's Note: During my free time, I love nothing better than playing the collection of "foody" computer games offered by Play First (see our Food Games page for more).
Known as "time-management" games, the Cooking Dash and Diner Dash series' are great fun. Not long ago, I was playing Cooking Dash (quickly serving animated and impatient characters their food orders), and in the middle of play I got the idea for the Salmon & Shish Kabob recipe. The idea came from one of the dishes served in the game, but sounds good enough to eat on paper anyway!
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