Keto Salmon Kebabs

Updated: Dec 30, 2019




Salmon Kebabs with Tartar Sauce


Serves: 6


Ingredients:

Kebabs:

2 lb Fresh salmon meat

½ Cup Olive oil, light tasting

3 Tbsp Lemon juice

1 ½ Tbsp Parsley, finely chopped

Salt and pepper, to taste

6 Brussel sprouts, outer layer leaves removed

(use 12 if you’d like 2 per kebab)

6 Cherry tomatoes, (use 12 if you’d like 2 per kebab)

1 Lg Zucchini, sliced ½ inch thick

1/2 Cup Butter

2 Tbsp Ground almonds

1 Lemon, cut into wedges


Tartar Sauce:

1 Egg yolk

1 tsp Wine vinegar

2 tsp Prepared mustard, such as Dijon or Dusseldorf

1 dash Tabasco sauce

Salt and pepper, to taste

1 Cup Olive oil, light tasting

1 - 2 Tbsp Lemon juice, adjust to taste

¼ Cup Parsley, finely chopped

3 Tbsp Onion, finely chopped

¼ Cup Sour pickles, finely chopped

3 Tbsp Capers, drained and chopped


Instructions:

Kebabs:

1. Preheat oven to 450 F.

2. If using bamboo skewers allow to soak for at least an hour.

3. Cut salmon meat into cube size pieces with about 1 inch sides.

4. In a large glass bowl mix together the olive oil, lemon juice, salt, pepper and parsley. Add the salmon, cover and refrigerator for 1 hour.

5. Meanwhile prepare your vegetables. Steam the Brussel sprouts (with outer leaves removed and woody tip trimmed) until just tender. Set aside.

6. Slice the zucchini in to thick slices and set aside with other vegetables.

7. Remove the salmon from the fridge and drain.

8. Melt the butter in a large skillet and toss the salmon with all vegetables in melted butter.

9. Alternate salmon and vegetables on skewers to make kebabs.

10. Lightly sprinkle with ground almonds, turning to distribute evenly. Season with salt and pepper.

11. Place the kebabs on a rack over a baking dish in the centre of oven at 450 F and cook for 15 minutes (longer if the cubes are larger than 1 inch), turning half way through cooking time.

12. Take kebabs from oven, sprinkle with chopped fresh parsley and serve at once with lemon wedges and tartare sauce.


Tartar sauce:

1. Place the yolk in a mixing bowl and add the vinegar, mustard, tabasco, salt and pepper to taste. Beat vigorously for a second or two with a wire whisk or electric beater.

2. Start adding the oil gradually, beating continuously with the whisk or electric beater. Continue beating and adding oil in a steady but slow stream until all of it is used. Add more salt to taste if necessary, and the lemon juice. Add the remaining ingredients and blend well.

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