Spiced Salmon Kabobs
PALEO, KETO, GLUTEN-FREE, MEDITERRANEAN DIET, LOW-CARB
Servings: 8 kabobs
Calories: 322kcal
Ingredients
- 2 tbsp Parsley chopped
- 1 tbsp Sesame Seeds
- 1/2 tsp Black Pepper
- 1/2 tsp Sea Salt
- 1/2 tsp Red Pepper Flakes
- 2 tbsp Maple Syrup
- 2 tbsp Extra Virgin Olive Oil (plus extra
for asparagus)
- 1 1/4 lbs Wild Caught Salmon Fillet (sliced into 1
inch cubes)
- 2 Lemons (sliced into thin rounds)
- 8 Barbecue Skewers
- 6 cups Asparagus (trim woody ends off)
Instructions
- Preheat grill to medium heat.
- In a mixing bowl, mix the parsley, sesame seeds, black pepper, sea salt, red pepper flakes, maple syrup and olive oil. Mix well. Add the salmon pieces and toss well to coat.
- Grab your BBQ skewers and slide on a piece of salmon, followed by a folded lemon slice. Repeat until all ingredients are used up and several kabobs are made.
- Toss asparagus in a splash of olive oil and season with sea salt and black pepper to taste.
- Place kabobs on one side of the grill and asparagus on the other. Grill both for about 3 - 4 minutes per side, or until salmon flakes with a fork. Remove from the grill and divide between plates. Enjoy!
Notes
- Time Saver: Chop the salmon and add it to a zip lock baggie with the marinade. Store in
the fridge up to 1 day. - Wooden Skewers: Be sure to soak the skewers in water for at least thirty minutes prior to use.
- Fat 15g
- Carbs 17g
- Fiber 5g
- Natural Sugar 10g
- Protein 37g
- Cholesterol 72mg
- Sodium 413mg
- Potassium 1002mg
- Vitamin A 2006IU
- Vitamin C 23mg
- Calcium 99mg
- Iron 5mg
- Vitamin E 5mg
- Magnesium 84mg
- Zinc 2mg