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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 24 |
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Guests will savor every bite of these tangy and colorful appetizer kabobs, from Kristen Strocchia of Lake Ariel, Pennsylvania. Make sure to have copies of the recipe on hand! Ingredients:
3 tablespoons lemon juice |
2 tablespoons olive oil |
1 tablespoon minced fresh parsley |
1 teaspoon pepper |
1/4 teaspoon salt |
1 bunch broccoli, cut into 1-inch pieces |
1 large red onion, halved and cut into wedges |
1 pound salmon fillets, skin removed and cut into 1-inch cubes |
1 whole garlic bulb, separated and peeled |
1 large yellow summer squash, cut into 1-inch pieces |
Directions:
1. In a small bowl, combine the lemon juice, oil, parsley, pepper and salt. Thread the broccoli, onion, salmon, garlic cloves and squash onto 24 small wooden skewers; spoon lemon juice mixture over kabobs.
2. Place skewers in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 12-15 minutes or until salmon flakes easily with a fork and vegetables are crisp-tender. Yield: 2 dozen.
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