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Recipe

Salmon and Asparagus Skewers with Aïoli

Servings: 4 to 6

Hearty salmon is a perfect fish for the grill, especially with asparagus and a tangy aïoli. If the weather’s not right for grilling outdoors, try the skewers on a grill pan.

Ingredients

  • 3 lemons
  • 1-1/2 lb. skinless salmon, cut into 16 cubes
  • 1 bunch thick asparagus, trimmed and cut into 3-inch pieces
  • 3 Tbs. vegetable oil
  • Kosher salt and freshly ground black pepper
  • Pinch crushed red pepper flakes
  • 1/2 cup mayonnaise
  • 2 medium cloves garlic, minced
  • 1 tsp. Worcestershire sauce

Nutritional Information

  • Calories (kcal) : 550
  • Fat Calories (kcal): 360
  • Fat (g): 40
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 21
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 110
  • Sodium (mg): 560
  • Carbohydrates (g): 10
  • Fiber (g): 1
  • Sugar (g): 1
  • Protein (g): 42

Preparation

  • Have ready 16 8-inch-long metal or wooden skewers. If using wooden skewers, soak them in cool water for 30 minutes before using.
  • Cut two of the lemons into thin slices, and juice the third. Set aside.
  • Prepare a medium (350°F to 375°F) gas or charcoal grill fire, and oil the grate. Using two skewers per kebab, thread the salmon, folded lemon slices, and asparagus onto the skewers, and arrange them on a large rimmed baking sheet. Brush the skewers with the oil, then season with salt, pepper, and pepper flakes; set aside.
  • Whisk the mayonnaise, garlic, Worcestershire sauce, and 2 Tbs. of the lemon juice in a small bowl. Season to taste with salt and pepper. Grill the kebabs, turning once halfway through cooking, until the salmon and asparagus are cooked through, about 6 minutes. Serve with the aïoli for dipping.

Reviews

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Reviews (1 review)

  • mmmKeller | 05/24/2020

    Just made these. The presentation is beautiful but the taste was nothing special. With thick asparagus 6 minutes was way too short, they were still crunchy and the salmon was over cooked. I wouldn't bother making this again but if I were, I would blanch the asparagus first, which would also make it easier to skewer without splitting through to the ends. Too bad because it looks beautiful, but its a lot of work :(

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