Healthy: Grilled Salmon Skewers, Chicken Caesar Salad
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Tomorrow we are having Grilled Salmon Skewers for dinner. I like to buy the frozen salmon filets at Costco but they’re already cut into squares so I think I will cube up the salmon and put it on the skewers that way. Since everyone here doesn’t like salmon, I’m also going to make a Chicken Caesar Salad.
Grilled Salmon Skewers
All Recipes Servings: 12
1 pound salmon filet without skin
1/4 cup soy sauce
1/4 cup honey
1 tablespoon rice vinegar
1 teaspoon minced fresh ginger root
1 clove fresh garlic, minced
pinch of freshly ground black pepper
12 fresh lemon wedges
Slice salmon lengthwise into 12 long strips, and thread each onto a soaked wooden skewer. Place in a shallow dish. In a bowl, whisk together the soy sauce, honey, vinegar, ginger, garlic, and pepper. Pour over skewers, turning to coat. Let stand at room temperature for 30 minutes. When finished marinating, transfer marinade to a small saucepan, and simmer for several minutes. Preheat an outdoor grill for medium-high heat. Lightly oil grill grate. Thread 1 lemon wedge onto the end of each skewer. Cook skewers on the preheated grill for 4 minutes per side, brushing often with marinade, or until fish flakes easily with a fork.
Chicken Caesar Salad
1 cup reduced-sodium chicken broth
2 1/2 tablespoons grated Parmesan
1 tablespoon olive oil
1 teaspoon Dijon mustard
2 cloves garlic, minced
1 teaspoon anchovy paste
6 cups chopped Romaine lettuce
2 cups cooked chicken, cut into 1-inch cubes or shredded
1 cup cherry or grape tomatoes
1 cup herb-seasoned croutons
In a blender, combine chicken broth, Parmesan, olive oil, mustard, garlic, and anchovy paste. Puree until smooth and blended. Transfer lettuce to a large bowl and top with chicken, tomatoes and croutons. Pour dressing over salad just before serving.
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