Kabobs of Salmon Spirals and Shellfish

Number of Servings: 
4
Ingredients: 
3/4 pound salmon fillets, skinned
4 sprigs fresh dillweed
1 medium zucchini
1 medium-sized yellow bell pepper
1/2 pound sea scallops or medium shrimp
1/3 cup lime juice
1 Tablespoon Dijon mustard
1 Teaspoon chopped fresh dillweed
Cucumber Dill Sauce
1/4 cup fat-free mayonnaise
1/4 cup plain yogurt
1/4 cup bottled Lemon Butter Dill Cooking Sauce (available at most supermarket seafood counters)
1/2 cup finely chopped, peeled and seeded cucumber
2 Tablespoon chopped fresh parsley
Instructions: 

Cut salmon into strips 5" x 1 1/2". Place a sprig of dillweed on each strip. Curl each salmon strip to form a spiral; secure with a toothpick and set aside.

Cut zucchini in half lengthwise, then cut diagonally into 1/2" pieces; set aside. Cut pepper into quarters; remove seeds and stem. Cut each piece in half. Thread one salmon spiral (remove toothpicks) alternating with scallops and/or shrimp, zucchini and peppers onto 4 skewers. Place skewers in a large shallow dish.

Combine lime juice and the next three ingredients; mix well and pour over kabobs. Cover and refrigerate 30 minutes.

Remove kabobs from marinade; discard marinade. Coat grill rack with vegetable cooking spray. Place kabobs on grill 4 to 5 inches from hot coals. Grill, turning once, just until scallops are milky and opaque, and salmon begins to flake when tested with a fork, about 4 to 5 minutes on each side.

Cucumber Dill Sauce

Combine ingredients and chill until serving time. To serve, spread 1/4 of the cucumber sauce onto individual serving plate and place kabob on top of sauce.

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