Stuck on salmon

These refreshing skewers look sharp, and they're lots of fun to make.

By
July 9, 2009 12:01
1 minute read.

Sometimes in the world of dining together, it's all about the presentation. Take salmon skewers, which I found in Annabel Karmel's book "Cook It Together." There was nothing too unusual about the recipe itself, which features a honey-soy-ginger marinade, but the skewers of salmon looked so cute in the book's picture, perched in a halved lime, I thought they might have novel appeal to my children. The recipe, which you could prepare with your kids, was very easy and quite tasty. Unfortunately I couldn't get the skewers into the limes without tipping over the limes, but toothpicks worked well. The children were suitably intrigued, and ate their dinner (though my son was more interested in the lime). Bonus tip: I learned from the recipe how to make little scallion curls. Just slice the scallions thinly - I ran a knife point down my scallions vertically, then sliced a couple more times - and drop slices into a bowl of ice water. SALMON SKEWERS Makes 4 servings. 4 1⁄2 cup honey 4 2 Tbsp. plus 2 tsp. soy sauce 4 1 Tbsp. plus 1 tsp. rice wine vinegar 4 1⁄2 tsp. grated ginger 4 340 gr. skinless salmon fillet, cut into cubes 4 2 tsp. water 4 Scallions and limes for garnish (optional) 4 10-12 wooden skewers Soak skewers in warm water for 30 minutes. Heat broiler to high. Mix together the honey, soy sauce and vinegar. Put half into a saute pan and set aside. Add ginger to the remaining mixture in the bowl. Add the salmon to the bowl with ginger mixture, and mix to coat. Thread the salmon onto the skewers, then put them on a foil-lined baking sheet. Spoon on sauce from the bowl. Broil the salmon for about 2-3 minutes on each side, or until cooked. Add the water to the sauce in the pan. Simmer for 30 seconds, then serve with the salmon. If you like, serve skewers stuck into a lime half, garnished with curls of scallions. (To make them curl, cut them into thin slices and put in icy cold water.) Adapted from Cook It Together by Annabel Karmel. - The Baltimore Sun


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