Salmon & Veggie Skewers with Herbed Yogurt Dip
Equipment
- Metal or bamboo skewers
Ingredients
- 4 Tbsp avocado oil
- 3 Tbsp Italian Seasoning divided; see notes section for more info
- 1 1/2 lbs salmon without skin, cut into 1 inch cubes
- 12 whole mushrooms
- 12 cherry tomatoes
- 1 cup plain non-fat Greek yogurt or unsweetened coconut yogurt (plain nonfat Greek yogurt used in nutritional analysis)
- 1/2 cucumber grated
Instructions
Salmon Skewer Instructions
- Using a small bowl, add 3 Tbsp. avocado oil and 1 Tbsp. Italian Seasoning and mix well.
- Place your one inch salmon into a bowl. Place your cut up vegetable into a separate bowl.
- Using a spoon drizzle flavored avocado oil over vegetables and mix well so all veggies are coated with avocado oil. Repeat with salmon and mix well so all pieces of fish are well coated.
- Using skewers, place fish and vegetables onto skewers alternating fish and veggies until everything is used up.
- Pre-heat grill to 500°F. Reduce heat to about 400°F.
- Place skewers on grill. Cook until there is are nice grill marks and then turn skewers so all sides are cooked evenly. Remove when fish has reached an internal temperature of 140°F.
- Let rest for a couple of minutes.
Yogurt Dip Instructions
- Place yogurt into a medium size bowl with 2 Tbsp. Italian Seasoning, 1 cup yogurt, and grated cucumber. Mix well and serve with salmon & veggie skewers.
Notes
No Grill?
This can also be prepped on a stove top griddle.
Nutrition
Serving: 6servingsCalories: 320kcalCarbohydrates: 6.1gProtein: 25.2gFat: 20.4gSaturated Fat: 4.3gCholesterol: 64mgSodium: 328mgPotassium: 70mgFiber: 1.3gVitamin C: 2.8mgCalcium: 51mgIron: 2mg