Salmon and Scallop Kabobs Recipe
Ingredients
| Salmon fillets | 8 Ounce, frozen | |
| Sea scallops | 8 Ounce, frozen | |
| Pineapple juice | 1/4 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Dried tarragon | 1 Tablespoon, crushed | |
| Dry mustard | 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 2 medium zucchini, sliced 1/2 inch thick | ||
| 1 medium red or green sweet pepper, cut into 1-inch squares | ||
| Pineapple chunks | 1/2 Ounce, drained | |
Directions
Thaw salmon and scallops, if frozen.
Cut salmon into 1-inch cubes.
For marinade, combine pineapple juice, lemon juice, tarragon, mustard, and salt.
Place salmon and scallops in plastic bag set into a shallow dish.
Add marinade; seal bag.
Turn fish and scallops to coat well.
Chill for 1 to 2 hours, turning once.
Meanwhile, in a medium saucepan cook zucchini, covered, in a small amount of boiling water for 3 to 4 minutes or till nearly tender.
Drain and cool.
Cut sweet pepper into 1 -inch pieces.
Remove seafood from bag, reserving marinade.
On eight metal skewers alternately thread salmon, scallops, zucchini, sweet pepper, and pineapple.
Brush with marinade.
Grill on an uncovered grill directly over medium coals for 8 to 12 minutes or till scallops turn opaque and salmon flakes easily, turning once.
Garnish with fresh tarragon, if desired.
Cut salmon into 1-inch cubes.
For marinade, combine pineapple juice, lemon juice, tarragon, mustard, and salt.
Place salmon and scallops in plastic bag set into a shallow dish.
Add marinade; seal bag.
Turn fish and scallops to coat well.
Chill for 1 to 2 hours, turning once.
Meanwhile, in a medium saucepan cook zucchini, covered, in a small amount of boiling water for 3 to 4 minutes or till nearly tender.
Drain and cool.
Cut sweet pepper into 1 -inch pieces.
Remove seafood from bag, reserving marinade.
On eight metal skewers alternately thread salmon, scallops, zucchini, sweet pepper, and pineapple.
Brush with marinade.
Grill on an uncovered grill directly over medium coals for 8 to 12 minutes or till scallops turn opaque and salmon flakes easily, turning once.
Garnish with fresh tarragon, if desired.
Chef
