Grilled Salmon and Olive Kebabs with Mint Basil Vinaigrette
| Prep Time: 20 min | Cook Time: 10 min |
| Servings: 6 | Skill Level: easy |
Summer is for grilling and this flavor-packed salmon and olive kebab is the tastiest summer dinner you’ll have on your menu. Flaky salmon, buttery Simply Green Olives, and sweet onions are drizzled with a refreshing mint and basil vinaigrette, you’ll be wondering what else you can put this on.
Recipe and image attributed by Fetty’s Food Blog
Ingredients
Mint Basil Vinaigrette:
- 1/4 cup olive oil
- 3 tbsp lemon juice or white wine vinegar
- 1 tbsp honey
- 1 tbsp dijon mustard
- 3 cloves garlic, finely chopped
- 2 tbsp finely chopped basil
- 2 tbsp finely chopped mint
- 1/2 tsp salt
- 1/4 tsp pepper
Salmon:
- 1 1/2 pounds skinless salmon fillets (about 4 medium fillets), cut into 1 1/2-inch pieces
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup Pearls Olives Simply Green Ripe Olives
- 1 sweet onion, cut into 1-inch pieces
- 6 wood skewers, soaked in water for 30 minutes
- Cooking spray or oil, for the grill grates
Cooking Instructions
To make the mint basil vinaigrette, whisk together olive oil, lemon juice, honey, dijon mustard,
garlic, basil, mint, salt, and pepper in a small bowl. Set aside.
- In a medium bowl, toss together the cubed salmon, olive oil, oregano, cumin, garlic powder, salt and pepper.
- Preheat grill to medium heat.
- Thread the salmon, olives, and onion onto the skewers. Leave about 1-2 mm of space between each addition of salmon, olive, and onion, this will help cook the ingredients fairly quickly and evenly.
- Spray or brush the grill grates well with oil. Place the skewers on preheated grill. Cook for about 8-10 minutes, turning skewers occasionally, until fish is opaque throughout.
- Remove from grill and drizzle with mint basil vinaigrette.
