Paleo Salmon Kabobs & Fire Wire Giveaway

Natalie Perry | Perry's Plate Updated

These salmon kabobs make the perfect Memorial Day supper. Grill 'em up and celebrate in style!

Salmon Skewers Photo

My favorite part of warm weather is making as many meals on our grill as I possibly can. Heck, I even grill when it's raining outside.

Along those lines, I was lucky enough to receive a some grilling gear from the folks at Firewire and KitchenIQ! Perfect timing, right? Let me introduce you to my new friends:

Grilling Giveaway

This is an electric knife sharpener. I'm pretty particular when it comes to keeping my knives sharp, but I've never owned anything like this. All my knives are literally sharp-as-new now. It doesn't matter what kind of knives you have, either. It'll sharpen them all. Good to know in case I ever decide to buy a hunting knife. (Um, not likely.)

Fire Wire Item

These are the skewers from Firewire. One set is a flexible wire which makes it easy to skewer meat and vegetables and THEN marinate them. I can see that saving a lot of time when mealtime draws near!

The other set is a dual skewer. I used these for the salmon skewers I'm sharing with you today. Super sturdy, and look how clever they were to put little symbols on them so you could tell them apart if you happen to be entertaining? My only complaint would be not having enough of these. I don't think one skewer is a full meal (unless you have ginormous pieces of meat on there). I better pick up a few more of these.

Giveaway item

I even got this bright, cheery zester. I really love my zester, but the features on this one were delightful. It has a compartment that slides on and off the back. It not only catches the zest and juice that squirts everywhere, but it also measures it for you! How cool is that?

I managed to use all of these (except of the flexible skewers) in the recipe I made! By the way, having a super sharp knife makes cutting through salmon skin SO much easier.

I have to admit that with as much grilling as I do, I've always been terrified of grilling fish directly on the grates. I sucked it up and used the dual skewers so the fish wouldn't spin while I was moving it around. And then I squished some thinly sliced pineapple between the salmon slices for good measure.

Success! I especially loved the spicy jerk seasoning against the sweetness from the pineapple. Salmon can stand up to strong flavors, so this was a perfect combination!

For other Paleo dishes, consider this Sausage and Cauliflower Rice Recipe.

    4 Servings

Ingredients

Kabobs:
  • 4 salmon filets, 4-6 ounces, skin-on
  • 3 cups pineapple chunks, thinly sliced
  • 1 teaspoon jerk seasoning blend
  • 1 dash sea salt
  • 1 dash black pepper
Glaze:
  • 1/4 cup orange juice, freshly squeezed
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 teaspoon orange zest, finely grated
  • 2 teaspoons jerk seasoning blend
  • 1/4 teaspoon sea salt
  • 3 tablespoons butter, grass-fed, if possible
  • 1 tablespoon honey, raw

Directions

Equipment: BBQ grill or stove-top grill pan and wooden/metal skewers

  1. Cut the salmon fillets into 1 1/2 inch squares, leaving the skin on the fish. Sprinkle the salmon with 1 teaspoon of jerk seasoning and a few generous pinches of sea salt and black pepper.
  2. Thread the salmon onto skewers alternating one piece of salmon with two slices of pineapple. Insert the skewers through the side of the fish instead of piercing the skin. it's best to use two skewers, side by side, for more stability.
  3. Whisk together the glaze ingredients and set aside.
  4. Preheat BBQ grill to medium-high heat. Make sure your grill grates are clean and oiled, if they need it.
  5. Place the skewers on the grill, skin-side down. Leave them for 3-4 minutes and then check for grill marks.
  6. Flip, then brush the skewers with the glaze. Cook another 2-3 minutes, then flip again.
  7. Continue to brush with glaze every couple of minutes until the salmon is cooked to your liking. Don't let them cook too long or they will flake apart into the grill.
  8. They're done when juices begin to come to the surface of the fish and turn white. They should flake slightly with a fork, but won't fall apart completely.
  9. Remove from the grill and serve.

Recommended Equipment

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Rating: 3.2 / 5.0 (12 Votes)
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Natalie Perry

About Natalie

Natalie embraced the Paleo way of eating slowly, over time, and you can read about it on Perry's Plate. These days she's downright in love with it. Check out her Paleo fanatic recipes, and you'll see why.

Around the Web

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Chicken kebabs.

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I'd make chicken kabobs with zucchini, onions, tomatoes, and bell peppers.

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I love those skewers, thanks for the chance! I would love to try a halibut/pineapple skewer!

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I would chicken, pineapple & sweet pepper kabobs.

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I'd make a citrus marinade for chicken, then skewer some chicken, onion, and zucchini (or whatever veg looks best at the market) for the grill. Great set of tools!

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I love pineapple on the grill. So I would make a steak pineapple kabob with a yummy balsamic glaze.

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I would make something with Vension,peppers,and onions.

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no idea but i'm going to start looking stuff up!

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Shrimp, pineapple, red bell pepper and chicken sausage kebabs with a spicy cilantro lime sauce, (Oh I forgot red onions). I would serve that on a bed of quinoa and pour the extra sauce on top!

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I would make skewers with tofu, red pepper, onion, eggplant, and cauliflower that had been marinated in a citrus vinaigrette made with lemon & orange zest. After grilling, served over basmati (or jasmine) rice