quick

salmon satay with cucumber-feta salad

►make ahead up to 1 hour

Prep: 30 minutes Marinate: 1 hour Grill: 6 to 9 minutes Makes: 6 servings

  • 1½ pounds fresh or frozen skinless salmon fillet
  • ½ cup bottled white balsamic vinaigrette dressing
  • 3 lemons
  • 1 large seedless cucumber, diced
  • 8 ounces feta cheese, cut into ¼-inch cubes
  • ½ cup chopped red onion (1 medium)
  • ⅓ cup coarsely chopped pitted Kalamata olives
  • ¼ cup olive oil
  • 1 tablespoon snipped fresh mint
  • 1 tablespoon snipped fresh parsley
  • 1 tablespoon snipped fresh dillweed
  • ½ teaspoon salt
  • ¼ teaspoon freshly black pepper
  • Fresh dillweed sprigs (optional)

1. Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels. Cut salmon into twelve ½-inch-wide strips. In a medium bowl stir together salmon strips and salad dressing. Cover bowl with plastic wrap; marinate salmon in the refrigerator for 1 hour (do not marinate any longer). Thinly slice two of the lemons, cutting six slices from each lemon (12 slices total). Juice the remaining lemon to get 3 tablespoons lemon juice; set slices and juice aside.

2. For cucumber salad, in a large bowl combine diced cucumber, cubed feta cheese, chopped red onion, and olives. Add the lemon juice, olive oil, mint, parsley, 1 tablespoon snipped dillweed, salt, and pepper; stir gently to combine. Cover and chill until ready to serve.

3. Remove salmon strips from marinade, reserving marinade. Thread two salmon strips, accordion-style, onto each of six 12-inch skewers, alternating salmon strips with folded lemon slices.

4. For a gas or charcoal grill, place kabobs on a grill rack directly over medium heat. Cover and grill for 6 to 9 minutes or until fish flakes easily when tested with a fork, turning and brushing once with reserved marinade. Discard any remaining marinade. Serve with cucumber salad. If desired, sprinkle with dillweed sprigs.

Per serving: 490 cal., 36 g fat (11 g sat. fat), 96 mg chol., 844 mg sodium, 16 g carb., 3 g fiber, 30 g pro.

Tip

To prevent wood or bamboo skewers from charring or catching fire during grilling, soak them in water for at least 30 minutes before using them. A rectangular baking dish half-filled with water works well for soaking.