Meal Planner

Meal Planner

Don't forget the fish! Make a weekly meal plan and grocery list using this printable planner before hitting the supermarket. Find four of our favorite new seafood recipes here.

Kabobs of Salmon Spirals and Shellfish

Number of Servings: 
4
Ingredients: 
3/4 pound salmon fillets, skinned
4 sprigs fresh dillweed
1 medium zucchini
1 medium-sized yellow bell pepper
1/2 pound sea scallops or medium shrimp
1/3 cup lime juice
1 Tablespoon Dijon mustard
1 Teaspoon chopped fresh dillweed
Cucumber Dill Sauce
1/4 cup fat-free mayonnaise
1/4 cup plain yogurt
1/4 cup bottled Lemon Butter Dill Cooking Sauce (available at most supermarket seafood counters)
1/2 cup finely chopped, peeled and seeded cucumber
2 Tablespoon chopped fresh parsley
Instructions: 

Cut salmon into strips 5" x 1 1/2". Place a sprig of dillweed on each strip. Curl each salmon strip to form a spiral; secure with a toothpick and set aside.

Cut zucchini in half lengthwise, then cut diagonally into 1/2" pieces; set aside. Cut pepper into quarters; remove seeds and stem. Cut each piece in half. Thread one salmon spiral (remove toothpicks) alternating with scallops and/or shrimp, zucchini and peppers onto 4 skewers. Place skewers in a large shallow dish.

Combine lime juice and the next three ingredients; mix well and pour over kabobs. Cover and refrigerate 30 minutes.

Remove kabobs from marinade; discard marinade. Coat grill rack with vegetable cooking spray. Place kabobs on grill 4 to 5 inches from hot coals. Grill, turning once, just until scallops are milky and opaque, and salmon begins to flake when tested with a fork, about 4 to 5 minutes on each side.

Cucumber Dill Sauce

Combine ingredients and chill until serving time. To serve, spread 1/4 of the cucumber sauce onto individual serving plate and place kabob on top of sauce.

No votes yet

INDUSTRY SCOOP

  • 2014 Spring Political Conference
    NFI's Annual Spring Political Conference will be held on May 12-15, 2014 at the St. Regis Washington Hotel. The conference room rate is $385 plus tax. To reserve your sleeping room for the conference, call 1-888-627-8087 and mention National Fisheries Institute to receive the negotiated rate.