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Dinner

Grilled salmon kebabs with green beans

Makes 4 servings

 

Prep time: 25 min

Cooking time: 16 min

Difficulty: Easy

Ingredients

Green beans:

1½ lb

fresh green beans, washed and ends trimmed

 

salt, to taste

2 tbsp

butter

Salmon kebabs:

1¼ lb

salmon fillet, skin removed

2 tbsp

lemon juice

1 tbsp

olive oil

 

salt, to taste

 

fresh ground pepper, to taste

8

wooden skewers, soaked in water for 20 minutes

Lemon yogurt dip:

1¼ cups

plain yogurt

1½ tbsp

lemon juice

2 tsp

lemon zest

6

orange segments, peeled and chopped, for garnish

1 tbsp

lemon rind, chopped

1 tbsp

fresh chives, snipped, for garnish

Directions

Green beans:

  1. In a saucepan of salted boiling water, cook the beans until fork tender. Plunge the tender beans in cold water and drain completely.
  2. Just prior to serving, melt butter in a skillet and heat green beans through. Season with salt and pepper to taste.

Salmon kebabs:

  1. Preheat the grill.
  2. Cut the salmon into bite-size portions. Thread salmon onto prepared skewers and brush with lemon juice and let marinate for several minutes.
  3. Pat the salmon dry with a paper towel and brush lightly with olive oil. Grill for about 3 minutes on each side or until the salmon is cooked through and is flaky.
  4. Season to taste with salt and pepper.

Lemon yogurt dip:

  1. In a small bowl, combine yogurt, lemon juice and lemon zest.

To assemble:

  1. Arrange green beans on individual preheated plates. Place 2 salmon skewers over the beans.
  2. Serve with a dollop of lemon yogurt dip and garnish with chopped orange segments, chopped lemon rind and freshly snipped chives.

Nutritional information

Makes 4 servings

 

Amount per serving

Calories

330

Total fat

15.4 g

Saturated fat

4.3 g

Polyunsaturated fat

3.6 g

Monounsaturated fat

6.2 g

Cholesterol

80.6 mg

Sodium

1297.8 mg

Potassium

1086.2 mg

Carbohydrate

18.1 g

Dietary fibre

4.9 g

Sugars

8.1 g

Protein

30.9 g

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