It’s not grilling weather in my neck of the woods just yet, but I really wanted a summertime of meal. So, I decided to broil a kabob instead of grilling it. It doesn’t get a smoky taste from the grill, but the honey in the marinade caramelizes under the broiler while the mustard remains tangy… it’s really quite good. If you’re not a tomato lover, then feel free to cut the cherry tomatoes in half (my mom loves tomatoes so I kept them whole). Any veggies will work; I just used what I had on hand.
3 tablespoons honey
4 teaspoons whole grain Dijon mustard
1 teaspoon garlic powder
½ lime (juice)
Salt and pepper to taste
1 salmon filet (skinless)
1 small zucchini
¼ red onion
8 cherry tomatoes
In a bowl, mix together the honey, mustard, garlic powder, and lime juice.
Cut the salmon into cubes, put into a bowl, and spoon half of the marinade over the salmon. Put the bowl into the refrigerator and allow for it to marinate for 45-60 minutes.
Cut the onion into chunks and cut the zucchini into thick coins, about ½ inch in thickness. Add these veggies to the remaining marinade. Marinate for 20-30 minutes.
Take a skewer and alternate between vegetable and salmon. You can put two pieces of salmon per skewer or just one, depends on how large your salmon cubes are. Make sure each veggie is used twice on each skewer.
Preheat your broiler.
Broil the kabob on the middle rack for 5 minutes before brushing on some of the marinade. Put back into the oven and broil for 5 minutes more. Brush on more marinade before broiling for a final 2 minutes.
Serve hot over rice. Enjoy!
