Salmon and Scallop Cajun Kabobs
- Ready In:
- 27mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 44.37 ml olive oil
- 9.85 ml paprika
- 14.79 ml minced garlic (or to taste)
- 4.92 ml black pepper
- 4.92 ml mustard powder
- 4.92 ml oregano
- 4.92 ml chili powder, can use 1/2 teaspoon more
- 2.46 ml salt (or to taste)
- 0.25 ml cayenne pepper
- 907.18 g salmon fillets, skin removed
- 907.18 g large scallops
- salt and pepper
directions
- In a bowl mix the olive oil, minced garlic, paprika, mustard powder, oregano, chili powder, black pepper, 1/2 teaspoon salt and cayenne pepper.
- Cut the salmon fillets into about the same size as your scallops, then add (only the salmon) to the bowl with spices; toss gently to coat completely on all sides.
- In another bowl toss the scallops and cherry tomatoes (if using) with a small amount of olive oil, salt and pepper to taste.
- Alternately thread the salmon chunks cherry, tomatoes (if using) and scallops on wooden skewers.
- Place the kabobs on a greased grill over medium heat.
- Close the lid and grill turning once (about 6-7 minutes (cooking time will vary depending on the size of you salmon and scallops) or until the fish flakes easily.
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