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The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.
I’ll never get tired of salmon, especially when it’s as fresh and flavorful as the selection at Heinen’s! I could eat it three times a week if my family would let me make it that often.
We usually bake our salmon for a quick and easy weeknight meal, but since its summer, I kicked things up a notch by skewering and grilling this seafood fare. It’s an exciting new way to enjoy Heinen’s incredible salmon and take advantage of my mouthwatering homemade dipping sauce.
Let’s get grilling!
Grilled Salmon Skewers
- Cook time:
- 15min
- Prep time:
- 70min
- Total time:
- 85min
- Servings:
- 8-10 Skewers
Ingredients
For the Salmon Skewers
- 3 fresh salmon fillets of the same thickness
- 1/4 cup fresh lemon juice
- Seasonings, to taste (Black pepper, salt and chili powder)
- 2 garlic cloves, minced
- 1/2 cup olive oil
- Parsley, for garnish
For the Dipping Sauce
- 1 Tbsp. ginger vinaigrette dressing
- 1 tsp. chili paste or sambal oelek
- 1 Tbsp. honey
- 2 Tbsp. Dijon mustard
Instructions
- Remove the skin from the salmon fillets by turning them on their side and cutting downwards along the skin with a sharp knife.
- Cut the salmon into 1 ½-inch cubes.
- Fully submerge and soak 8-10 wooden skewers in water for a few minutes. This will prevent them from burning on the grill.
- Add the lemon juice, seasonings, garlic cloves and olive oil to a gallon-sized Ziploc bag or a large bowl. Add the salmon and marinate for about an hour.
- After an hour, stack 5-6 salmon pieces on each skewer.
- Preheat the grill or grill pan to medium heat. Brush the grates with olive oil or add a few glugs of olive oil to the grill pan while it heats up.
- Grill the salmon skewers for 7 minutes per side to achieve grill marks.
- When cooked through, remove the skewers from the grill and sprinkle with parsley.
- Mix all of the dipping sauce ingredients together and serve alongside the salmon skewers.
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