Catch the Wave

Kevin C.Seafood is regarded as one of the healthiest options when it comes to proteins. It is recommended that we eat at least two servings or more of seafood weekly.  Incorporating seafood into any of your meal plans is easy and enjoyable. Knowing that seafood offers many health benefits, it makes it easier to serve. Continue reading “Catch the Wave”

Simply Delicious Citrus Glazed Salmon

Simply Delicious Citrus Glazed Salmon - - Family, Friends & Food with Jayne

It’s the first of the year where we set our new resolutions and start those dreaded diets. I actually look forward to starting a diet because I know the results always make me feel so much better and I have so much more energy. Continue reading “Simply Delicious Citrus Glazed Salmon”

How to make Salmon Kabobs

How to make Salmon Kabobs - - Family, Friends & Food with Jayne

Summer has arrived! Along with that comes the grilling season! June is National Seafood Month, and so I thought I would share a new recipe that was passed on to me. I tried it and fell in love with it.  Now it is mine and my husband’s go to appetizer when I arrive home from work on a Friday night. It’s great if you don’t really want a lot to eat but just a little snack to enjoy with your glass of wine. Then it is time to relax on the deck after a long week of working.

Using Fresh Herbs to make Salmon Kabobs - www.cobornsblog.comThis recipe is so unbelievably easy to make and not only can you use this as an appetizer but you can serve this for dinner as a main entrée.  What a way to impress your guests with these beautiful salmon kabobs.

I started a fresh herb garden this year on my deck and my patio has never smelled so good!  I have so many different aromas it’s worth growing them just for the smells. I grow fresh cilantro, oregano, sweet basil, chives and dill.  This recipe is perfect because I can use my fresh oregano or if I want to change it up I can use fresh dill.  Don’t worry though, even if you don’t have fresh herbs you can always use dried herbs in this recipe.  You would just use a little less than if you were using fresh.

How to remove skin from Salmon

How to prepare a Salmon Kabob

How to grill a Salmon Kabob

Salmon Kabobs

Grilled Salmon Kabobs
  • 2 T. Fresh Oregano, chopped
  • 2 tsp. Sesame Seeds
  • 1 tsp. Ground Cumin
  • ¼ tsp. Crushed Red Pepper Flakes
  • 1.5 - 2 lbs. Norwegian Salmon Fillet, skin removed and cut into 1”-2" squares
  • 2 Lemons, very thinly sliced into rounds
  • Olive Oil Cooking Spray
  • 1 tsp. Kosher Salt
  • Bamboo Skewers soaked in water ½ hour
  1. Spray grill grates with oil.
  2. Preheat the grill to medium heat.
  3. Mix oregano, sesame seeds, cumin and red pepper flakes in a small bowl; set spice mixture aside.
  4. Beginning and ending with salmon, thread salmon and folded lemon slices onto pairs of parallel skewers to make 6 kabobs.
  5. Spray the fish lightly with oil and season with kosher salt and reserved spice mixture.
  6. Grill the salmon, turning occasionally, until internal temperature of salmon reaches at least 145°F, about 8 to 10 minutes.
• If you are using dried oregano instead of fresh use a ½ teaspoon.
• If you like a little more spice in your food you can always add more red pepper flakes.
• Always soak wooden skewers at least a ½ hour before using so they don’t start on fire.
• When making kabobs I always use 2 skewers for each kabob. It makes it easier to turn the food on the grill.
• Make sure to spray your grates with oil before starting the grill.


These kabobs make a beautiful presentation and what a way to WOW all your guests at your next backyard grilling party.  Enjoy…. I did!

Coborn’s, Inc. Meat and Seafood Merchandiser

Click Here for more articles written by Jayne. - Family, Friends and Food with Jayne

Weekly Ad Recipe – Grilled Lemon and Herb Salmon

Weekly Ad Recipe Grilled Salmon and Herb Salmon

If you haven’t had a chance to try our new Norwegian Salmon you just have to. I am a salmon lover but this species of salmon puts all others over the top. This is such an easy recipe and the flavor of the salmon, rice and lemon are wonderful. With the aluminum foil packs this is a great recipe if you are camping and enjoying the great outdoors. Enjoy….I did!

– Jayne
Coborn’s, Inc. Meat and Seafood Merchandiser

Grilled Lemon and Herb Salmon
Serves: 4
  • 2 Cups Instant Rice, uncooked
  • 1¾ Cup Chicken Broth
  • 1 Cup Carrots, matchstick cut
  • 4-6 Oz. Salmon Fillets
  • 1 tsp. Lemon Pepper Seasoning Salt
  • ⅛ tsp. Salt
  • ⅓ Cup Fresh Chives, chopped
  • 1 Medium Lemon, cut lengthwise in half, then cut crosswise into ¼" slices
  1. Heat coals or gas grill for direct heat.
  2. Spray four 18" x 12" sheets of heavy-duty aluminum foil with cooking spray.
  3. Mix rice and broth in medium bowl.
  4. Let stand about 5 minutes or until most of broth is absorbed.
  5. Stir in carrots.
  6. Place salmon fillet on center of each foil piece.
  7. Sprinkle with lemon pepper seasoning salt and salt; top with chives.
  8. Arrange lemon slices over salmon.
  9. Spoon rice mixture around each fillet.
  10. Fold foil over salmon and rice so edges meet.
  11. Seal edges, making tight ½" fold; fold again.
  12. Allow space on sides for circulation and expansion.
  13. Cover and grill packets 4 to 6 inches from low heat 11 to 14 minutes or until salmon reaches an internal temperature of 145°F.
  14. Place packets on plates.
  15. Cut large X across top of each packet; fold back foil.
Suggested Wine Pairing: Edna Valley Vineyards Pinot Noir


Weekly Ad Recipe – Grilled Salmon with Cilantro

Grilled Salmon with Cilantro Recipe -

First of all I just want to say that the Fresh Flight Norwegian Salmon is the best salmon I have ever tried!! I loved it! It was so moist and had such a wonderful buttery flavor and the fresh cilantro added so much to this recipe. The Norwegian Salmon that I purchased at the Coborn’s Meat Department was so fresh that the salmon was in the ocean yesterday.  You can’t get any better than that.  Enjoy….I did!

Grilled Salmon with Cilantro
Serves: 4
  • ¼ Cup Butter Or Margarine, slightly softened
  • 1 T. Fresh Cilantro, chopped
  • ½ tsp. Lemon or Lime Peel, grated
  • 1 Lb. Salmon Fillet, about 1 inch thick
  • ¼ tsp. Salt
  • ¼ tsp. Ground Cumin
  • 1 T. Lemon or Lime Juice
  1. Heat gas or charcoal grill.
  2. Spray a large piece of heavy-duty foil with cooking spray.
  3. Mix butter, cilantro and lemon or lime peel.
  4. Cover and refrigerate butter while preparing fish.
  5. Cut fish into 4 serving pieces.
  6. Place fish, skin side down on foil.
  7. Sprinkle with salt and cumin.
  8. Drizzle with lemon juice.
  9. Cover grill; cook 8-10 minutes until internal temperature reaches 145°F.
  10. Carefully lift fish from skin with pancake turner.
  11. Top each serving of fish with some cilantro butter mixture.
Suggested Wine Pairing: Francis Coppola Diamond Collection Pinot Noir