Weekly Ad Recipe – Grilled Salmon Kabobs

Weekly Ad Recipe - Grilled Salmon Kabobs www.cobornsblog.com

Want to impress your friends? Invite them over for a Salmon Kabob dinner right off the grill. These little beauties were fantastic. The Norwegian Salmon is like no other! They were such a hit with my family that they asked me to make them again this weekend. How can I turn them down? Enjoy….we really did!

Jayne,
Coborn’s Inc. Meat and Seafood Merchandiser

Grilled Salmon Kabobs
Serves: 4
 
Ingredients
  • 2 T. Fresh Oregano, chopped
  • 1 tsp. Ground Cumin
  • ¼ tsp. Crushed Red Pepper Flakes
  • 1½ Lbs. Skinless Norwegian Salmon Fillet, cut into 1” pieces
  • 2 Lemons, very thinly sliced into rounds
  • Olive Oil Cooking Spray
  • 1 tsp. Salt
  • 16 Bamboo Skewers, soaked in water 1 hour
Instructions
  1. Heat the grill on medium heat and spray the grates with oil.
  2. Mix oregano, cumin, and red pepper flakes in a small bowl to combine; set spice mixture aside.
  3. Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kabobs total.
  4. Spray the fish lightly with oil and season with salt and the reserved spice mixture.
  5. Grill the fish, turning occasionally, until the internal temperature of fish reaches
  6. degrees, about 8 to 10 minutes.
Notes
Suggested Wine Pairing McManis Pinot Noir

 

Weekly Ad Recipe – Baked Norwegian Atlantic Salmon Fillets With Peppers & Capers

Weekly Ad Recipe - Baked Norwegian Atlantic Salmon Fillets With Peppers and Capers www.cobornsblog.com

Norwegian Salmon has a bright pink color when cooked and stays moist, even when cooked well done. This recipe is great on the grill, smoked or baked. The best part is you can prepare this fish in less than 30 minutes. Enjoy….I did!

Jayne,
Coborn’s Inc. Meat and Seafood Merchandiser

Baked Norwegian Atlantic Salmon Fillets With Peppers & Capers
 
Ingredients
  • 1 Lb. Norwegian Atlantic Salmon Fillets
  • Bell Pepper Variety
  • Capers
  • 2 T. Olive Oil
  • 1 Whole Peeled Garlic Clove
  • Salt And Pepper To Taste
Instructions
  1. Cut peppers into strips.
  2. Turn on the oven to 375°F.
  3. Wash the fish in cold water and pat it dry with paper towels.
  4. Coat a baking dish with olive oil.
  5. Lay the salmon down in the pan, skin side facing down if you have long fillets.
  6. Distribute the peppers, capers, and the whole peeled garlic cloves all around the salmon.
  7. Sprinkle with a liberal quantity of salt and freshly ground black pepper.
  8. Pour the remaining olive oil over the fish.
  9. Put the dish in the preheated oven and cook for 16 minutes and until internal temperature of fish reaches 145°F.
  10. Let it settle for a few minutes before serving.
Notes
Suggested Wine Pairing Greg Norman Estates Shiraz-Cabernet

 

Weekly Ad Recipe – Baked Salmon

Weekly Ad Recipe - Baked Salmon www.cobornsblog.com

Here is a great salmon recipe and if you are nuts about salmon like I am, try the Fresh Norwegian Salmon Fillet. It is one of the best types of salmon I have ever eaten and I’m crazy about it. If you want to try something different, make an even more elegant meal by serving the salmon on a bed of angel hair pasta. The best part of this meal is that it’s ready in about 30 minutes. Enjoy….I did!

Jayne,
Coborn’s Inc. Meat and Seafood Merchandiser

Baked Salmon
Serves: 4
 
Ingredients
  • ¼ Cup Butter or Margarine, slightly softened
  • 1 T. Cilantro, fresh chopped
  • ½ tsp. Lemon Peel, grated
  • 1 lb. Salmon, about 1” thick
  • ¼ tsp. Salt
  • ¼ tsp. Ground Cumin
  • 1 T. Lemon Juice
Instructions
  1. Heat oven to 425 degrees.
  2. Line rectangular pan, 13x9x2 inches, with aluminum foil; spray foil with cooking spray.
  3. Mix butter, cilantro and lemon peel.
  4. Cover and refrigerate butter while preparing fish.
  5. Cut fish into 4 serving pieces.
  6. Place fish, skin side down, in pan.
  7. Sprinkle with salt and cumin, drizzle with lemon juice.
  8. Bake uncovered 15 to 20 minutes until internal temperature of fish reaches at least 145 degrees.
  9. Carefully lift fish from skin with pancake turner.
  10. Top each serving of fish with some cilantro butter mixture.
Notes
Suggested Wine Pairing Decoy Pinot Noir