Salmon and Veggie Kabobs
1 1/2 lbs wild salmon fillet
1 tbsp fresh oregano, chopped
2 tsp sesame seeds
1 tsp ground cumin
sea salt and pepper to taste
avocado oil
1 lemon
2 bell pepper
6-7 white bella mushrooms
1 zucchini
Soak kabob sticks in water. Heat grill to medium. Remove skin from salmon and cut into 1 inch cubes. Cut lemon, peppers, mushrooms and zucchini into cubes. Begin assembling kabobs, spearing a mixture of all cubed ingredients through stick. Brush finished kabobs with avocado oil. Use remaining ingredients to season. Place on heated grill, turn once. Leave until fish is cooked thoroughly.
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