Mexican Salmon Skewers
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Recipe: #31428
February 15, 2019
Categories: Dinner, Lunch, Fish, Salmon, Fruit, Mexican, Easy/Beginner Cooking, Quick Meals, Entertaining, Game/Sports Day, Weeknight Meals, Food Processor, Stove Top, Gluten-Free, Kosher, Low Carbohydrate, No Eggs, Non-Dairy, Lime, Spices, Spicy more
"From our weekday newspaper The West Australian. Times are estimated."
Ingredients
Nutritional
- Serving Size: 1 (89.2 g)
- Calories 124.5
- Total Fat - 5.6 g
- Saturated Fat - 1 g
- Cholesterol - 39.7 mg
- Sodium - 279.9 mg
- Total Carbohydrate - 2 g
- Dietary Fiber - 0.7 g
- Sugars - 0.3 g
- Protein - 16.2 g
- Calcium - 19.5 mg
- Iron - 0.8 mg
- Vitamin C - 3.3 mg
- Thiamin - 0.1 mg
Step 1
To make salsa, place peppers and jalapenos in a small food processor and pulse until smooth and transfer to serving bowl.
Step 2
To make spice mix, combine all ingredients in a large bowl.
Step 3
Cut salmon fillets in half lengthways and add to spice mix and then gently toss until salmon is well coated.
Step 4
Thread salmon lengthways onto skewers.
Step 5
Heat an oiled, large, non-stick frying pan over a medium to high heat and add limes, cut-side down and cook for about 3 minutes, or until browned and then add salmon, in three batches, to same pan and cook for about 3 to 4 minutes, turning occasionally, until browned on all sides and cooked to your liking.
Step 6
Remove from pan and cover lightly with foil to keep warm in between batches.
Tips & Variations
- 12 wooden skewers soaked in water for 30 minutes before skewering salmon
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