Salmon and Scallop Kabobs
Adapted from Better Homes and Gardens (bhg.com).
8 oz skinless-boneless wild salmon fillets
8 oz Alaskan Weathervane scallops
1/4 cup pineapple juice
2 tablespoons lemon juice
1 tablespoon snipped fresh tarragon or 1 teaspoon dried tarragon, crushed
1/4 teaspoon dry mustard
1/4 teaspoon sea salt
2 medium zucchini, sliced 1/2 inch thick
1 medium red, orange, and/or yellow sweet bell pepper, cut into 1-inch squares
1/2 fresh pineapple, cut into chunks, or one 16 oz can pineapple chunks, drained
Fresh tarragon (optional)
- Thaw salmon and scallops, if frozen. Cut salmon into 1-inch cubes.
- For marinade, combine pineapple juice, lemon juice, tarragon, mustard, and salt. Place salmon and scallops in plastic bag or glass jar set into a shallow dish. Add marinade; seal bag. Turn fish and scallops to coat well. Chill for 1‒2 hours, turning once. Meanwhile, in a medium saucepan cook zucchini, covered, in a small amount of boiling water for 3 to 4 minutes or until nearly tender. Drain and cool. Cut sweet pepper into 1-inch pieces.
- Remove seafood from bag, reserving marinade. On eight metal skewers alternately thread salmon, scallops, zucchini, sweet pepper, and pineapple. Brush with marinade. Grill* on an uncovered grill directly over medium coals for 8‒12 minutes or until scallops turn opaque and salmon flakes easily when tested with a fork, turning once. (Do not overcook!) Garnish with fresh tarragon, if desired.
*To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place skewers on grill over drip pan. Cover and grill for 6 to 8 minutes or until scallops turn opaque and salmon flakes under firm pressure from a fork.
Nutrition facts per serving: calories 150, total fat 3 g, saturated fat 0 g, cholesterol 27 mg, sodium 255 mg, carbohydrate 16 g, fiber 2 g, protein 17 g, vitamin A 24% RDA, vitamin C 95% RDA, calcium 5% RDA, iron 13% RDA.