The day I attempted these Salmon Kabobs with Mustard and Dill was just one of those days where nothing goes your way. It wasn’t that the recipe was all that difficult. I forgot to thaw the salmon, a move that nearly cost me dinner. Cooking in a bad mood can be hazardous to your significant other, roommate or sous chef’s health. Despite a few missteps and a near disastrous thawing incident involving running tap water and a microwave, the dish turned out pretty flavorful. I will likely give it another shot this summer.
You will need:
- 2 pounds of salmon fillet
- 3 tablespoons of olive oil
- 1 teaspoon of spicy brown mustard
- Juice of 2 large limes
- 2 garlic cloves
- Fresh dill
- ½ to ¾ cup table cream
- Salt and freshly ground black pepper
- Cherry tomatoes
Cut the salmon into ¾ inch cubes. Season with salt and pepper.
Grind the garlic, finely chop the dill leaves, and place them in a small bowl with the mustard, lime juice and whisk until blended. Set aside about ¼ of the marinade. Pour the rest over the salmon cubes, stirring them until they are well coated. Let this marinate for about 10 minutes.
Thread the cubes of salmon and tomatoes on the skewers. Broil or grill them for 10 minutes, turning them once.
Use the reserved marinade along with the heavy cream. Season with salt and pepper if needed. I added a bit more dill and mustard to kick-up the flavor a notch. Serve the kabobs with the marinade along with white rice.