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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I first prepared these kabobs for a team of archaeologists excavating a site in the Aleutian Islands. We used fresh sockeye salmon, but other varieties of salmon work well, too. âTerri Mach, Homer, Alaska Ingredients:
1-1/2 pounds salmon fillets, cut into 1-1/2-inch cubes |
1 tablespoon brown sugar |
1 teaspoon salt |
1 teaspoon garlic powder |
1 teaspoon celery seed |
1 teaspoon pepper |
1 teaspoon paprika |
1/2 teaspoon onion powder |
1/2 teaspoon cayenne pepper |
1/4 teaspoon chili powder |
1/8 teaspoon fennel seed, crushed |
1/8 teaspoon ground cumin |
Directions:
1. Place the salmon in a large resealable plastic bag. Combine the remaining ingredients; sprinkle over salmon. Seal bag and toss to coat; refrigerate for 30 minutes.
2. Thread the salmon onto six metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork. Yield: 6 servings.
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