Red Curry Salmon Kebabs

Red Curry Salmon Kebabs

Main, Seafood | April 25, 2017 | By

Fire up the grill! Here’s another great summer grilling recipe that’s fast and healthy! These mildly spicy salmon kebabs are made with wild salmon for a few reasons: they’re firmer and hold up well under fire, and they are so much better for you than the farm-raised variety. But, by all means, use whatever salmon you have on hand! I like to pair this dish with a mildly spicy aioli sauce and a side of pan-sautéed, shaved brussels sprouts. Get grilling fellow foodies!

Red Curry Salmon Kebabs
 
Author:
Serves: 6
Ingredients
  • 1½ tablespoons Thai red curry paste
  • 2 tablespoons canola oil
  • 3 tablespoons fresh lime juice, divided
  • 1 tablespoon honey
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons fresh cilantro, chopped, divided
  • 1½ pounds thick wild salmon, skin off, cut into 1-inch cubes
  • ¼ cup low-fat mayonnaise
  • 1 tablespoon sambal oelek (or Sriracha sauce)
Instructions
  1. Soak 6 wooden skewers in water for 2 hours.
  2. In a large bowl, mix the curry paste with oil, 2 tablespoons lime juice, honey, salt, pepper and 1 tablespoon cilantro. Add the salmon cubes and toss to coat. Marinate for ½ hour.
  3. In a medium bowl, whisk together the mayonnaise, sambal oelek (or Sriracha sauce), remaining lime juice, remaining cilantro, and season with salt.
  4. Heat stove-top grill pan or outdoor grill on medium-high heat.
  5. Remove skewers from water. Thread the salmon onto 6 skewers, leaving ¼ inch between the cubes. Grill over moderately high heat, turning carefully, until lightly charred and cooked through, about 8 minutes. Serve the kebabs with the spicy aioli sauce.
Notes
Adapted from: Food & Wine. Sambal oelek can be found at specialty Asian markets and select local grocery stores. Can substitute with Sriracha sauce. These kebabs go great with a side of sautéed, shaved brussels sprouts.

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Sweet and Spicy Chilled Carrot Soup

cold carrot soup

Chilled soup is perfect for the spring weather! This sweet and spicy chilled carrot soup will make your tastebuds explode with happiness! It’s flavored with tangy ginger, a little spice from red curry paste and red pepper flakes, lemongrass, and the all-important coconut milk for creaminess! Make it vegetarian by substituting the chicken broth for veggie broth. We topped this soup with toasted pumpkin seeds with a hint of sriracha powder and toasted coconut flakes for a nice crunch combo. It’s simple and delicious, but packed with all healthy things!

cold carrot soupSweet and spicy, this chilled carrot soup is flavored with curry, ginger, lemongrass, and creamy coconut milk!

toasted pumpkin seedsGarnish the soup with toasted raw pumpkin seeds with a sprinkle of sriracha seasoning!

Sweet and Spicy Chilled Carrot Soup
 
Author:
Serves: 6
Ingredients
  • 1 tablespoon canola oil
  • 2 large cloves garlic, minced
  • 1 large onion, chopped
  • 6 large carrots, peeled and finely chopped
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons Thai red curry paste
  • 3 cups low-fat chicken broth (or vegetable broth)
  • 1 can light coconut milk (or full-fat coconut milk)
  • 1 tablespoon brown sugar
  • 2 lemongrass stalks, outer layer removed, cut in half, and pounded with a meat mallet
  • ½ teaspoon red pepper flakes
  • 1 teaspoon salt
  • Juice from 1 lime
  • Sriracha toasted pumpkin seeds for topping
  • Toasted coconut flakes for topping
Instructions
  1. Heat the canola oil over a heavy stock pot over medium-high heat. Sauté the garlic and onion until translucent, about 5 minutes. Add the carrots to the pot and continue to sauté until carrots begin to soften, about 5 more minutes. Add in the ginger, soy sauce, curry paste, chicken broth, and coconut milk. Stir together until well-combined. Toss in the lemongrass, red pepper flakes, and salt. Bring to a boil. Add in the lime juice and lower to a simmer. Cover and cook for 20 minutes. Remove the pot from the heat and discard lemongrass stalks from the soup using a slotted spoon or kitchen tongs. Use an immersion blender (or blender) to puree the soup until smooth. Let cool completely before placing in the refrigerator or serving room temperature. Top the soup with sriracha toasted pumpkin seeds and toasted coconut flakes.
  2. To make the toasted sriracha pumpkin seeds:
  3. Preheat oven to 375 degrees. Place 1 cup of raw pumpkins seeds in a single layer on a baking sheet. Spray the pumpkin seeds with cooking spray. Sprinkle with salt and 1 teaspoon of sriracha seasoning. Toss well to coat. Bake for 7-10 minutes or until browned and toasted. Let cool.
  4. To make the toasted coconut flakes:
  5. Dry toast the coconut flakes in a pan on a low heat on the stove until lightly browned.
Notes
Adapted from: thefullhelping.com

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