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
Ingredients
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6-8
Wooden Skewers, soaked in water
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2
Salmon Filets, Cut into cubes
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2
Red Peppers
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2
Green Peppers
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1
Red Onion
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2
Lemons, sliced
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6 tablespoons
Saucy Mama Tarragon and Lemon Mustard
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Course Salt
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Pepper
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2 teaspoons
Season Salt
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Olive oil
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2 tablespoons
Butter
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1
Sazon Packet
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2-3 cups
Fresh Green Beans
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4 tablespoons
Butter, Melted
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Course Salt, Pepper
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1/3 cup
Tarragon and Lemon Mustard
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3 tablespoons
Lemon Juice
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1 teaspoon
dry Thyme
Directions
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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.
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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.
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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)
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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
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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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