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BBQ’d Thai Curry Salmon Skewers

2010.04.25

The wind is no longer threatening to claim exposed flesh, the geese are beginning to reappear and the grass is starting to go from brown to green[ish]. You know what that means, kids — Helllllllo SPRING!!!

Now that the weather is no longer fluctuating between -40°C and sudden blustery snow squalls, I’d reckon it’s safe to say it……  it’s BBQ season baby! (For now anyway…. if you’ve ever been to Alberta, you know what I’m talking about!)

The hubby and I recently gathered up some of the gift certificates we received for our wedding in December (thank you awesome family and friends) and went and got ourselves a shiny new BBQ!

Heck yes!

With visions of steaks and shish kabobs dancing in our heads, we marched on down to the nearest meat counter to select our first victim feast.

With a fantastic “Boom”/”Bang” sticker like this, who could resist?…

Salmon is it! (Dang clever marketing people, you get me every time!).

But what shall we DO with the salmon? Lets think about it, shall we? Ohmmmm…..

I’m feeling… something fresh… cilantro! What about something tangy….citrus maybe? Yes, lime! Annnnnd a hit of heat…..I got it – Thai red curry paste!! Match.made.in.heaven.

Behold, BBQ’d Thai Curry Salmon Skewers…. (uh, you might want a change of pants for this…)

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BBQ’d Thai Curry Salmon Skewers

Adapted from Weight Watchers 20 Minute Recipes (Spring 2009)

Print this recipe!

  • ¼ cup chopped fresh cilantro
  • 1 tablespoon olive oil
  • 1 teaspoon Thai red curry paste (adjust amt to your desired level of heat. 1 tsp = a nice “twang” of spice)
  • 1 teaspoon lime zest
  • 2 tablespoons fresh lime juice
  • ¼ teaspoon salt
  • 1-½ pounds (680 g) salmon, skinned and cut into 1-½ inch pieces)
    Lime wedges

Directions

  • Preheat grill (or broiler).
  • Combine cilantro and next 5 ingredients in a medium bowl; stir well with a whisk.

  • Add fish; toss well to coat.

  • Thread fish onto 4 (8-inch) metal skewers. Give salmon a quick coat of cooking spray and grill (or broil, 3 inches from heat) for approx 3-4 minutes on each side, or until fish flakes easily when tested with a fork.

  • Serve with lime wedges and fresh cilantro.

Yield: 4 servings. Per serving:

CAL FAT PRO CARB FIB CHOL IRON SOD CALC
308 16.6g 36.3g 1.7g 0.3g 87mg 0.7mg 249mg 25mg
One Comment leave one →
  1. 2010.05.13 11.12 am

    Yum! Wish I could reach out and grab that.

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