Tarragon Salmon Kebabs With Sour Cream Sauce

The Washington Post, August 24, 2005

• • Cuisine: American
• • Course: Main Course
• • Features: Gluten-Free, Fast

Summary:

The salmon cubes take about the same amount of time to grill as the vegetables, so each vivid skewer has a full complement of kebab components. The tenderness of the pink salmon is offset by the crunch of the red peppers and the soft, green zucchini. Give the mushrooms an extra brush of marinade so they don't dry out.

Allow 2 skewers per person. Serve with lemon rice.

4 servings

Ingredients:

• • 1/2 cup low-fat sour cream
• • 1/4 cup nonfat plain yogurt
• • 1/4 teaspoon salt
• • 1/4 teaspoon freshly ground black pepper
• • 1 tablespoon white wine vinegar
• • 3 tablespoons minced tarragon leaves
• • 6 tablespoons olive oil
• • 3 tablespoons lemon juice
• • 3 tablespoons minced tarragon leaves
• • 1 1/2 to 1 3/4 pounds salmon fillet, skinned, boned and cut into 1-inch cubes
• • 1 red bell pepper, seeded and cut into 1-inch cubes
• • 2 small zucchini, cut into 1/8-inch slices
• • 16 medium white mushrooms, stemmed
• • 1/2 to 1 teaspoon kosher salt
• • 1/4 to 1/2 teaspoon Freshly ground black pepper

Directions:

If using bamboo skewers, soak them in water for at least 30 minutes before grilling.

For the sauce: In a small bowl, combine the sour cream, yogurt, salt and pepper to taste, vinegar and tarragon. Cover and refrigerate while preparing the kebabs.

For the kebabs: In a small bowl, mix the olive oil, lemon juice and tarragon. Set aside.

Alternate the salmon cubes, red bell pepper, zucchini and mushrooms on the skewers and place the filled skewers on a rimmed baking sheet or in a shallow baking dish. Stir the olive oil marinade and brush it on the kebabs. Just before grilling, sprinkle kebabs with salt and pepper to taste.

Prepare the grill. If using a gas grill, set at medium for indirect cooking. If using a charcoal grill, start the charcoal or wood briquettes. When the briquettes are hot, distribute the heated charcoal evenly under the cooking area.

Oil the grate and grill kebabs over medium heat for 6 to 8 minutes, turning every 2 minutes and brushing kebabs with leftover marinade from baking sheet, if desired. Do not overcook or the salmon will dry out. Remove kebabs from grill and let them stand, loosely covered, for 5 minutes before serving.

Recipe Source:

Recipe adapted from "Barbeque: Sizzling Fireside Know-How," by Leslie Bloom (The American Cooking Guild, 1987).

522 calories, 36g fat, 7g saturated fat, 105mg cholesterol, 542mg sodium, 11g carbohydrates, 2g dietary fiber, n/a sugar, 39g protein.