Saucy Mama Tarragon & Lemon Mustard Salmon Rainbow Kabobs with Fresh GreenĀ Beans

June 24, 2016
0 Ratings
Photo by Kisha Washington
  • Serves 6-8
Author Notes

This is a great summer recipe, healthy, and family friendly in that the whole family can get involved. Its a great way to do something different with salmon. —Kisha Washington

What You'll Need
  • 6-8 Wooden Skewers, soaked in water
  • 2 Salmon Filets, Cut into cubes
  • 2 Red Peppers
  • 2 Green Peppers
  • 1 Red Onion
  • 2 Lemons, sliced
  • 6 tablespoons Saucy Mama Tarragon and Lemon Mustard
  • Course Salt
  • Pepper
  • 2 teaspoons Season Salt
  • Olive oil
  • 2 tablespoons Butter
  • 1 Sazon Packet
  • 2-3 cups Fresh Green Beans
  • 4 tablespoons Butter, Melted
  • Course Salt, Pepper
  • 1/3 cup Tarragon and Lemon Mustard
  • 3 tablespoons Lemon Juice
  • 1 teaspoon dry Thyme
  1. Cut your salmon into cubes. (I got about 8 full skewers with 2 filets). Cut you peppers, onions into med pieces to fit the skewers. Slice the lemons. Place peppers, onion and lemon on the skewers alternating. Place 2 pieces of salmon per skewer.
  2. Season with salt, pepper, and season salt. Brush on mustard and set aside for 5-10 mins. On a grill, grill pan, saute pan, place olive oil and butter on the pan. Grill skewers for about 3-4 mins per side. Place on a baking sheet with aluminum foil. Heat oven 350'F, and place skewers in the oven for 10 mins.
  3. For rice. In a sauce pan heat a little veg oil. Pour in rice and coat the rice with oil for 1 min. Pour in 3-4 cups of water. Cook on med heat for 8-10 mins. Add butter. Add in sazon packet and stir. Cook on low until water evaporates a bit. (I like mine with a bit of water left)
  4. Green Beans: Snap ends off. In a sauce pan fill a little of half with water. Place green beans in water and cook through for 10-12 mins. Strain. Add melted butter, and season with salt and pepper
  5. Sauce: Place mustard, lemon juice, and thyme in a bowl and stir. Once salmon skewers are done, drizzle the sauce over the skewers.

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