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Description
Wild salmon kabobs with red curry paste, honey, lime juice, and sambal oelek.
Ingredients
US|METRIC
6 SERVINGS
- 1 1/2 Tbsp. Thai red curry paste
- 2 Tbsp. canola oil
- 3 Tbsp. fresh lime juice (divided)
- 1 Tbsp. honey
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 Tbsp. fresh cilantro (chopped, divided)
- 1 1/2 lb. wild salmon (thick, skin off, cut into 1-inch cubes)
- 1/4 cup mayonnaise (low-fat)
- 1 Tbsp. sambal oelek (or Sriracha sauce)
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Directions
- Soak 6 wooden skewers in water for 2 hours.
- 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.
- In a medium bowl, whisk together the mayonnaise, sambal oelek (or Sriracha sauce), remaining lime juice, remaining cilantro, and season with salt.
- Heat stove-top grill pan or outdoor grill on medium-high heat.
- 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 sauce.
NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories250Calories from Fat140 |
% DAILY VALUE |
Total Fat15g23% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol65mg22% |
Sodium510mg21% |
Potassium570mg16% |
Protein23g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate6g2% |
Dietary Fiber0g0% |
Sugars4g |
Vitamin A2% |
Vitamin C4% |
Calcium2% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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