Grilled salmon and zucchini skewers

Barbecue time? Maybe in Italy yes, at this time of year.

With the nice weather there are lots of village festivals called “sagre”; they have that distinctive smell of barbecued meat spreading everywhere. Usually is pork ribs, chicken, steaks and sausages. My mouth is watering as I type.. ribs drive me crazy I cannot wait for my next trip to Italy to sink my teeth into a nice juicy one! Mmm…

In anticipation to that I have used my new electric barbecue, this is infact a party grill raclette sent to me by Homespares with a combined natural grill for low fat healthy grilling stone and a griddle surface too.
This ideal for barbecues on balconies and it is electric so less mess and it is easy to take around.
This is the last item I am reviewing from Severin. As I am a fan of grilling I have used it several times, for steaks, as well as for salmon too. It also has a side where you can do mini crepes too.. nice idea. It was really easy to use, it heated up quickly and easy to clean due to its non-stick surface. It also has 8 mini pans where you can put the food you have cooked to keep it warm or you can melt cheese in it.

After oiling the surface with a little olive oil, I heated up the raclette and when it was very hot I cooked my steak.  Also I sliced some eggplant and cooked that too. This made a nice easy meal for us all.

raclette cooking aubergines

I dressed the eggplant with olive oil, balsamic vinegar, salt and some chopped parsley. This kind of dressing always works for most grilled vegetables. I served them along with the steak.. a good combination!

steak cooked on a raclette

I cooked wild salmon too and served it with grilled peppers.

cooking salmon on the raclette

But this is the recipe I really want to share with you: salmon and zucchini skewers which were very popular in my household. I bought some Norvegian salmon for a change and I really like its taste and I sliced the zucchini into thin ribbons. They were really pretty on a skewer.

I really loved this one, hope you like it too 🙂

This recipes makes 4 skewers.

Print Friendly

Grilled salmon and zucchini skewers

By 03/05/2016

  • Prep Time : 20 minutes
  • Cook Time : 10 minutes

Instructions

Chop finely the garlic clove. On a plate put the chopped herbs, the garlic clove with 2 tbsp of olive oil, salt and pepper and mix well.

chopped herbs and garlic

Cut the salmon into 3 cm or 1 inch cubes and coat it with the herbs and olive oil.

salmon

Slice the zucchini finely into ribbons, sprinkle them with salt. Use a mandolin if you have one. Brush your griddle pan with olive oil and cook the zucchini on a griddle side until soft. Do not over cook them. They should take less than a minute each side although this depends on thickness. Cook the salmon too for a few minutes, until it is cooked through. I have used the stone side for this.

cooking on a raclette

Also I cooked the peppers (after removing all the seeds and filaments)

peppers on the grill

Pierce the salmon into the skewers alternating with the zucchini ribbons and two pieces of peppers at both ends. Drizzle them with olive oil and serve with lemon wedges.

Salmon, zucchini and peppers skewers

salmon, zucchini, peppers skewers

I was sent a “Severin” raclette party grill  to take part on the “Great Oven Ban Challenge”. All opinions are my own.

Print
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

17 Responses to Grilled salmon and zucchini skewers

  1. Brian

    Thank You, I will try this my next day off work, and send you photo, love your cooking, keep up the good work.

    • Alida

      Very nice to know you enjoy the recipes, thanks very much Brian.

  2. Louise

    That sounds like one complete grill, Alida, WOW!!!

    I rarely remember to cook slamon on the grill. I’m not sure why because it always tastes so good. Your presentation is once again lovely and will help me to remember to grill that salmon!!!

    Thank you so much for sharing, Alida…

    • Alida

      Thanks very much Louise. I love grilling as some of the fat of the meat and fish just melts away making it a much lighter meal.

  3. Angie@Angie's Recipes

    I love those skewers..salmon and summer squash..perfect! Now all I have to do is to get a grill…never own one.

    • Alida

      I don’t own a proper barbecue so I am pleased to have this one!

  4. Dottie Sauchelli Balin

    Hi Alida,
    This is a fabulous idea. I never would have thought to put the salmon on skewers with Zucchini. I always make salmon we love it. Plus on the grill is so delicious. Even though it is 1:30 am here I am starving, just looking at your food. Love the idea of the peppers too. Just beautiful your plate looks…and so simple. The eggplant looks awesome as well. Next time we BBQ I will have to try this one. It is still cool here, even though it is May. Have a beautiful Mother’s Day dear friend, I know you already had it in March? But enjoy the day…heard that Italy celebrates the same day as we do.
    Hugs Dottie 🙂

    • Alida

      Zucchini also go well with prawns. In Italy you will find often risottos and pasta with zucchini and prawns. I use them quite often in my cooking especially in soups.
      Enjoy Mother’s day, ciao!

  5. la cucina di Molly

    Molto utile e bello il tuo barbecue elettrico, deve essere anche facile da pulire! La cottura sulla griglia mi piace molto, è più saporita! Che delizia questi spiedini di salmone, sono molto invitanti! Un bacione!

    • Alida

      Si io di solito uso la piastra per fare in casa ma adesso con il bel tempo mettero’ la griglia fuori.

  6. Chiara

    che belli questi spiedini, mi hai messo voglia di farli, prendo nota Alida, un bacione !

  7. gloria

    Alida I love salmon and zucchini and these look deliziosi !!
    Baci !!

    • Alida

      Grazie cara xx

  8. Sue Olivant

    Lovely recipe. I worried that the salmon chunks would break up whilst threading onto skewers, but they were perfect. I always seem to overcook salmon fillets, but frying them for only a minute made them tender and juicy. We had this last night and with dill and parsley from the garden and they looked very colourful. I must invest in a better mandolin. Still loving my ridged grill pan and use it almost every day. I was sad about all those beautiful historic mountain villages destroyed in the terrible earthquake. Hope you are still enjoying your holiday before the children go back to school.

    • Alida

      I am pleased you liked the salmon. Over the years I have learned not to overcook fish too, it is so easy to do so but it is much more moist if it is only cooked for a few minutes.
      It was really sad news about the earthquake. Those poor people need as much help as they can get now.

  9. Sue Olivant

    I loved this recipe so much and adapted it to use pork tenderloin with sage and parsley marinade and aubergine instead of zucchini with roasted cherry tomatoes for the end bits. Delish! xxx

    • Alida

      Absolutely delicious with pork. I will try that too next time!

Leave a Reply

Your email address will not be published. Required fields are marked *