Gluten Free Salmon on Skewers in Wine Sauce
If you enjoy Salmon, you’re going to absolutely LOVE this dish, Salmon on Skewers in Wine Sauce. It’s so easily prepared and only takes minutes to cook, yet tastes fabulous…so flavorful, you’ll want it again & again. So, try this and it will be your “Go-to” recipe; a treat for the family on any night, or a special intro to a meal for guests!
You’ll need a bunch of wooden skewers, soaked in water or a broth for 20-30 minutes to minimize burning on the grill.
10 oz. Salmon Fillet ( I buy Wild Caught , this was King Salmon) Cut into cubes of about 1/½ inch. When cutting, I also slice off the thick skin from underside, using a very sharp knife.)
1 or 2 Shallots, peeled, cut into cubes as well.
½ Red Bell Pepper and ½ Yellow Pepper, also cut into cubes
Dash of Smoked Paprika
1 Large, Juicy Lemon. The juicier the better. (Did you know, if you slice a lemon in half, and then place in a bowl and microwave for 30 seconds, it releases a lot more juice. But squuze when cooled a bit. It gets very hot.)
3 Tbls Butter, separated into a 1 tbl piece, and a 2 tbls piece (for the sauce)
3 tbls White Wine. (Use a good wine that you’d drink, not a supermarket cooking wine. American wines are considered safe & gluten free. The alcohol burns off in the cooking process.)
Fresh Parsley. Abit ¼ cup, chopped
Fresh Black Pepper to taste
Soak the skewers and set aside.
After cutting the Salmon into pieces, place in a bowl with the 1 tbls melted butter, paprika, black pepper to taste, and 1 tbls of Lemon Juice.
Turn the salmon to coat on all sides.
Cut the shallot and bell peppers and add to the bowl and combine so they also get a taste of the liquid.
Thread the salmon on the skewers, alternating with the onion cubes, pepper slices. Try to end each skewer with a bell pepper piece, which helps keep the salmon on while grilling.
On the hot grill, cook for about 3 minutes per side. Watch that your grill isn’t too hot and they burn.
Place on a plate and cover with foil to stay warm while you make the sauce.
In a small saucepan, place the remaining butter, the wine, and about 2 tbl fresh lemon juice. Simmer for about 5-6 minutes, stirring well as it reduces a little.
At the last minute, add the chopped parsley. Remove from heat and pour onto each plate, placing the skewers of cooked Salmon & veggies on top.
This is great served over a bed of your favorite rice. Perhaps a green vegetable, like steamed Broccoli or Swiss chard aside. As I said earlier, if you’re having a special dinner, here’s a lovely appetizer, using smaller skewers, or for the main event any night of the week.