Grilled Lemon Watermelon Salmon Kabobs
The Cooking Cardiologist, Dr. Richard Collins shows us how to cook up this summertime treat.
Grilled Lemon Watermelon Salmon Kabo
Here is a simple heart healthy grilling recipe that uses only three ingredients. The combination seems unlikely, but the flavors actually blend well. The lemon perks up the fish and the watermelon next to each salmon nugget keeps the salmon moist in the kabob. The dish is refreshing and light for a summer meal. Serve with grilled asparagus and a fresh salad.
The kabob starts with an end cut of the watermelon with the rind attached. Use these on both ends of the skewers to tighten up the kabob and keep ingredients snug with each other. It is important to arrange the kabob in the following manner: first the end piece of watermelon, then a lemon slice followed by a piece of salmon snugged next to a cube of watermelon, then lemon etc., repeating until the kabob is complete. Finish with a watermelon rind end piece to keep compression on the ingredients.
1 pound of fresh Copper River or sockeye salmon, skinned, boned and cut into 1 inch cubes
3 lemons sliced
½ of a baby seedless watermelon cut into 1 inch cubes, save rind pieces for the ends
1T olive oil
Salt and pepper to taste
Set grill to medium heat. Prepare the kaboobs with alternating portions of watermelon and lemon. Each salmon n ugget should be sandwhiched between lemon and watermelon.
Drizzle the olive oil over the kabobs and season to preference. Grill for 10 to 15 minutes until salmon is cooked to medium. Garnish with extra lemons.
Serves 4. Serving size: 2 kabobs.
Nutrition Info: Calories: 254, Total Fat: 13 g, Saturated Fat: 2 g, Trans Fat: 0 g, Cholesterol: 74 mg, Sodium: 99 mg, Carbohydrate: 14 g, Fiber: 4 g, Protein: 25g
Diabetic Exchanges: 3 Lean meat, 1 Fruit, 1 FatAlertMe