Festive Skewers

Salmon
INGREDIENTS
• 12 ounces salmon fillet
• 1/2 each of a red, green, yellow, and orange bell pepper *you can change out any veggies
• 1/4 large red onion
• 2 Tbsp olive oil
• 1 tablespoon or more of Good Sh&@ rub, for some heat add Awe SH&@
• 1 lemon for serving
INSTRUCTIONS
• Cut the salmon into 1 1/2 inch chunks. You are going to need approximately 12 pieces.
• Cut the peppers or veggies into 1 1/2 inch square pieces
• Cut the red onion into similar sized chunks and separate the layers.
• Thread your skewers alternately with the onions and peppers, and then the salmon. Leave some room at the base so you can handle them easily.
• Brush the skewers (available at BAM) liberally on both sides with olive oil, and sprinkle with seasoning.
• Cook on a hot grill, turning once, until the fish is cooked through and the veggies are softened a bit. Don’t overcook!
NOTES
• You can use zucchini and summer squash in place of the peppers.
• For a vegan version of these fish skewers, try my Tofu
• Love chicken, Try chicken
• Beef tenderloin works well too
Click below to shop the products:

Salmon
INGREDIENTS
• 12 ounces salmon fillet
• 1/2 each of a red, green, yellow, and orange bell pepper *you can change out any veggies
• 1/4 large red onion
• 2 Tbsp olive oil
• 1 tablespoon or more of Good Sh&@ rub, for some heat add Awe SH&@
• 1 lemon for serving
INSTRUCTIONS
• Cut the salmon into 1 1/2 inch chunks. You are going to need approximately 12 pieces.
• Cut the peppers or veggies into 1 1/2 inch square pieces
• Cut the red onion into similar sized chunks and separate the layers.
• Thread your skewers alternately with the onions and peppers, and then the salmon. Leave some room at the base so you can handle them easily.
• Brush the skewers (available at BAM) liberally on both sides with olive oil, and sprinkle with seasoning.
• Cook on a hot grill, turning once, until the fish is cooked through and the veggies are softened a bit. Don’t overcook!
NOTES
• You can use zucchini and summer squash in place of the peppers.
• For a vegan version of these fish skewers, try my Tofu
• Love chicken, Try chicken
• Beef tenderloin works well too
Click below to shop the products:

Salmon
INGREDIENTS
• 12 ounces salmon fillet
• 1/2 each of a red, green, yellow, and orange bell pepper *you can change out any veggies
• 1/4 large red onion
• 2 Tbsp olive oil
• 1 tablespoon or more of Good Sh&@ rub, for some heat add Awe SH&@
• 1 lemon for serving
INSTRUCTIONS
• Cut the salmon into 1 1/2 inch chunks. You are going to need approximately 12 pieces.
• Cut the peppers or veggies into 1 1/2 inch square pieces
• Cut the red onion into similar sized chunks and separate the layers.
• Thread your skewers alternately with the onions and peppers, and then the salmon. Leave some room at the base so you can handle them easily.
• Brush the skewers (available at BAM) liberally on both sides with olive oil, and sprinkle with seasoning.
• Cook on a hot grill, turning once, until the fish is cooked through and the veggies are softened a bit. Don’t overcook!
NOTES
• You can use zucchini and summer squash in place of the peppers.
• For a vegan version of these fish skewers, try my Tofu
• Love chicken, Try chicken
• Beef tenderloin works well too
Click below to shop the products: