Wild Alaska Salmon and Summer Squash Kebabs
Nothing screams summer like food on a stick. (Right?) But you don’t necessarily have to use your grill to make awesome skewers. (Yes!) Just fire up a skillet and toss in these Alaska salmon and summer squash kebabs, which are great for celebrating Alaska Wild Salmon Day on August 10. (Psst, Alaska seafood is always sustainable and wild, making it the highest quality.) Oh, and don’t forget the chimichurri sauce.
1½ cups roughly chopped fresh parsley
1½ cups roughly chopped fresh cilantro
1 shallot, peeled and trimmed
3 garlic cloves, minced
4 oregano sprigs
½ cup extra-virgin olive oil
⅓ cup red wine vinegar
2 summer squash, sliced ¼-inch thick
2 pounds wild Alaska king salmon, cut into 1-inch cubes
3 tablespoons extra-virgin olive oil
¾ teaspoon dried oregano
¼ teaspoon crushed red-pepper flakes
Kosher salt and freshly ground black pepper
2 lemons, halved
1. Make the Chimichurri Sauce: In the bowl of a food processor or blender, pulse the parsley, cilantro, shallot, garlic and oregano until coarsely chopped. Add the olive oil and vinegar, and puree until the mixture is relatively smooth but thick. Cover and set aside.
2. Make the Kebabs: On 12-inch skewers, alternate threading the summer squash and salmon.
3. Brush the kebabs on both sides with olive oil. Season with the oregano, red-pepper flakes, salt and pepper.
4. Heat a large skillet over medium-high heat. Add the kebabs and sear until they’re browned on all sides, about 3 minutes per side. Squeeze the lemons over the kebabs.
5. Serve the kebabs immediately with the chimichurri sauce.