Kabobs
3 lbs salmon fillets, skin on, cut into 1-inch chunks
1 green bell pepper, cut into 1-inch squares
1 red onion, cut into 1-inch squares
2 cups halved mushrooms
1 lime (juice)
1/2 cup soy sauce
1/4 cup creamed honey
2 garlic cloves, minced
Salt and fresh ground pepper, to taste
12 16-inch-long bamboo skewers, soaked in water
Honey-Lime Basting Sauce
Juice of 2 limes
1/4 cup creamed honey
Place salmon chunks and cut vegetables in a large flat dish. In a small bowl
whisk together juice from one lime, soy sauce, honey and garlic until honey
is dissolved; pour over salmon and vegetables. Season with salt and pepper,
lightly toss, cover and refrigerate for 6 hours.
Preheat grill to medium-high and oil the grill. Alternate
marinated salmon and vegetables onto soaked skewers.
In a small bowl, whisk together basting ingredients. Place skewers on hot
grill and cook ten minutes, basting often with honey-lime mixture, turning
once.
Honey-Lime Salmon
Kabobs
NAPA’s North to Alaska
hosted by Larry Csonka and Audrey Bradhaw