Recipe

Orange-Glazed Salmon Kebobs

Accompanying update: Feeding the Whole Family

Instead of salmon chunks, you can try chicken breast, beef, or tofu. Directions are for broiling, but these are yummy grilled, too. For fun, use rosemary stems instead of wooden skewers.

Prep time: 20 minutes, 1 hour for marinating
Makes 4 to 6 kebobs

6 wooden skewers
1 to 1 1/2 pounds salmon filet
Marinade
1/4 cup thawed orange juice concentrate
4 cloves garlic, minced
2 tablespoons honey
2 tablespoons balsamic vinegar
2 tablespoons tamari soy sauce
2 teaspoons toasted sesame oil

Soak skewers in water. Cut salmon into 1-inch strips. Remove skin from each strip and then cut into 1-inch cubes. Place in a shallow dish.

Mix all ingredients for the marinade in a small saucepan. Warm just enough to incorporate honey. Pour over salmon pieces. Let salmon marinate about an hour, turning occasionally.

When salmon is well marinated, preheat oven to broil. Put four chunks on each skewer. Place in baking dish in oven. Broil about 3 to 4 minutes, turn skewers, and pour some of the marinade over the salmon. Broil another 3 to 4 minutes. Alternately, the remaining marinade can be reduced on the stove and used as a sauce for grains or vegetables served with the kebobs. Serve kebobs with Yogurt Garlic Dip.

Reprinted, with permission, from Cynthia Lair’s Feeding the Whole Family.

May you be well nourished,

Rebecca Wood