Fine Cooking Magazine - November/December 2020

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

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.

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Reviews (2 reviews)

Ronda72 | 05/28/2020
These are awesome and super flavorful. Given the previous reviewer’s comment that the asparagus may need longer than six minutes, I turned off the grill at six minutes and left the grill lid closed for a minute or two before I removed the kabobs. The salmon and the asparagus were perfectly cooked.

I agree that with the cubing, slicing, and skewing it is a labor intensive recipe, but totally worth the effort!
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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What We're Cooking Now

Name: Salmon and Asparagus Skewers with Aïoli
Yield: 4 to 6 servings
Cuisine: American
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