Honey Salmon Skewers with Zucchini and Grapes

Let's talk about how Honey Salmon Skewers with Zucchini and Grapes were born! Last weekend, my Husband and I held quaint get together. I love hosting parties and having friends over but due to Covid-19, all of that came to a hault. Saturday morning, I went on a 4 mile run and completely tired myself out. The heat was something serious that day and drained all of my energy. I showered, took a nap, and woke up in a panic around 4:30pm because I told my friends to come by around 7pm. When I realized that I had no food prepared and rushed to the store to pick up a few things. I picked salmon skewers because it's easy to prepare. The grapes were an addition that I added at the last minute and I was shocked as to how well they complimented the dish.

I also made a cucumber salad with avocado and mint as well as smashed potatoes that were out of this world (https://www.halfbakedharvest.com/crispy-salt-and-vinegar-smashed-potatoes/). For cocktail pairings, I made a beautiful floral drink that I will be posting later this week. This is something that's a little different for me because I seldom post alcoholic beverages. I am so excited to try something different because I'm sure that we all could use a drink right now given the times. Keep an eye out for it!

Lately, I have been trying to limit use of the oven/stove due to the heat. Even with central air on blast, the heat is relentless. Even though this recipe requires use of the stove, I do recommend a cast iron skillet because it gives the salmon an almost charcoal-like taste as if it were grilled! I also used olive oil spray as opposed to olive oil to keep this light and healthy.

A few tips:

1. Use a cast iron skillet
2. Olive oil spray prevents this dish from being too oily
3. I recommend using wild caught salmon as opposed to farm raised! It tastes better and it's better for you!

honey Salmon Skewers with Zucchini and Grapes

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Recipe by Britney Breaks Bread Course: Lunch, DinnerDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

15

minutes

Ingredients

• 1.5 lbs Salmon

• 1 lemon, juiced

• 2 tbsps honey

• 1 tsp dill

• 2 tsps onion powder

• 1.5 tsp smoked paprika

• 2 zucchini squash

• Salt and pepper, to taste

• Spray Olive Oil

• Feta, for sprinkling

• Grapes, for garnish

• 6-8 skewers

Directions

• Squeeze lemon juice over salmon and allow it to sit for 5 minutes. Spoon honey on top and add seasonings. Cut into chunks.
• Using a potato peeler, peel the zucchini length wise to create ribbons. Fold zucchini ribbons and pierce with skewer. Add a salmon chunk and then more zucchini ribbons, and then more salmon etc.
• Heat olive oil in a large cast iron skillet or non-stick skillet. Cook skewers 2-3 at a time for about 3 minutes per side. Make sure to not overcrowd the pan.
• Garnish skewers with fresh dill, feta, and grapes
• Eat!

Check out my last recipe: https://britneybreaksbread.com/peaches-and-cream-filled-churros/