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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (152g) Recipe makes 2 servings |
||
| Calories 190 | ||
| Calories from Fat 50 | (26%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.6g | 8% | |
| Saturated Fat 0.9g | 4% | |
| Monounsaturated Fat 1.4g | ||
| Polyunsaturated Fat 2.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 65mg | 21% | |
| Sodium 619mg | 25% | |
| Potassium 485mg | 13% | |
| Total Carbohydrate 5.3g | 1% | |
| Dietary Fiber 0.5g | 2% | |
| Sugars 3.0g | ||
| Protein 26.6g | 53% | |
Poppy Seed Salmon Kebabs / Skewers
By: Peter J
Nov 18, 2006
Based on a number of other recipes I've enjoyed and a great way to enjoy salmon on a BBQ / grill. Preparation time does not include marination time. Originally this recipe was going to use a tablespoon of sesame seeds and hence have a different title, but I'd run out so you can try that as well!
SERVES 2 , 2 kebabs
Ingredients
- 250 g salmon (cutlets or steaks)
- 2 bamboo skewers
- 2 teaspoons poppy seeds
- 1 tablespoon soy sauce
- 1 tablespoon sake
- 1 teaspoon worcestershire sauce
- 3 drops Tabasco sauce
- 1 teaspoon ginger, crushed
- 1 teaspoon garlic, crushed
- 1 teaspoon sugar
Directions
1
Cut salmon into cubes around 2-3cm (one inch) in size. Leave the skin on if desired but cur around the bones.2
Combine all other ingredients (apart from skewers!) in a small bowl, add salmon pieces and gently mix.3
Leave in refrigerator around an hour to marinate, lightly turning occasionally.4
Carefully thread onto skewers and cook over BBQ or grill on low-medium temperature for 5-10 minutes turning occasionally until cooked.
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- Course > Appetizers
- Course > Side Dishes
- Main Ingredient > Seafood > Fish > Saltwater > Salmon
- Cuisine > Oceania > Australian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Outdoor > Barbecue
- Preparation > Number of Servings > For 1 or 2
- Occasion > Dinner Party
- Occasion > Holiday/Event > Religious > Easter
- Occasion > Brunch
- Dietary > Lighter Fare
- Dietary > High in... > High Protein
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Iluv2cook59
On Sep 7, 2008
amazing.. I opted for cod, prawn and fresh salmon... well next time, I will skin the salmon, as it was very hard to fork the wooden skewer into salmon .... with perserverence, I did that.. but, in saying this, I also added fresh cod and fresh devined and shelled prawn... the cooking time .. trust me.. after 5 minutes turn... ( I baked these at 375) and 10 minutes cooking was perfect... tent the kebabs after cooking.. to allow for gentle cooking.. an awesome marinade... thanks for sharing
From: **Jubes**
On May 5, 2007
I made these kebabs witha gluten free Japanese dark soy sauce and left out the worcestershire sauce. The whole family loved them. A great simple dish -we will be making this one again. Thanks for the great recipe
From: The Flying Chef
On Aug 3, 2008
Excellent!!! I made this with salmon, white fish fillets and prawns. The marinade is awesome and the flavour totally infuses with the fish. We all said how lovely this was and it was such a last minute addition to my BBQ and a great recipe to stumble upon. I did not have poppy seeds, so made as you said was the original recipe and used sesame seeds. This will definitely become a regular this summer on our BBQ.
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