Tag Archives: grilled salmon

Seafood Kabobs with Lemon-Basil Butter

Our simple recipe is perfect for warm weather and backyard grilling. Gather your friends, pour a chilled white and enjoy.

Basil, nuts and olive oil

Summertime grilling is the ultimate way to keep the kitchen cool and cook seasonal, fresh foods. Our recipe for seafood kabobs is perfect for keeping in sync this season. Any type of seafood will do. ( see note below ) Visit your local farm, market or grocer and use seasonal vegetables as cooking companions for your fish.

Kabobs work well for “firmer” fish and if you use flat metal skewers, it will keep the fish from “spinning” when flipping the kabobs. If you use bamboo skewers, soak them in water for at least 30 minutes before using so they don’t burn while grilling.

shutterstock_257830033When threading your seafood onto skewer, thread against the grain so your fish doesn’t fall apart and remember to keep vegetable slices thick, so they don’t burn before the seafood has cooked all the way through. If you like more seafood than vegetables, cut back on the amount of veggies and add large prawns.

The sauce for this recipe is a Lemon-Basil butter, although you can use whatever your favorite flavors are. Change your sauce up in accordance with what vegetables you would like to use. Tweak and twist the recipe until you have exactly  the flavors you and family love.

Seafood Kabobs with Lemon-Basil Butter


  • 6 tablespoons butter, room temperature
  • 2 clove garlic, minced
  • 3 tablespoons fresh, chopped basil, divided
  • 2 teaspoons lemon juice, divided
  • 2 teaspoons lemon zest
  • 1 teaspoon shallots, finely minced
  • Salt and Pepper to taste
  • 2 pounds halibut and salmon, thick pieces, cut in to 1″ chunks ( 1 pound each, although you can mix and match however it pleases you. )
  • 2 tablespoons high-heat oil
  • 2 zucchini or summer squash, thick sliced
  • 1 quart mixed cherry tomatoes or 1 large red pepper and 1 large yellow pepper cut into 1″ pieces.


  1. Seafood Skewers UncookedMix butter, garlic, 2 tablespoons of basil, 1 teaspoon lemon juice, lemon zest, shallots, salt and pepper in a small bowl. Combine well, set aside.
  2. Combine fish with oil, and remaining 1 tablespoon basil, 1 teaspoon lemon juice and marinate for 20 minutes. Preheat grill to med-high heat.
  3. Thread halibut, vegetables and salmon alternately for great color presentation. Lightly season with salt and pepper. Grill until the fish is just opaque, about 3 to 4 minutes per side.
  4. Remove kabobs to platter, top with half of the lemon-basil butter, serve additional butter as sauce on the side.

An Impromptu Gathering; Grilled Salmon and Pinot Noir

Grilling outdoors is a delicious way to assemble friends, enjoy fellowship and engage in great conversation.  Add a cooler of brews, cocktails you have pre-mixed and a few bottles of wine to your backyard deck right next to your barbecue and ask everyone to bring their favorite dish.  It doesn’t have to be elaborate and sometimes the best get-togethers are spur of the moment.

Grilled Salmon with Green Onion & Basil ~ The Heritage Cook

Grilled Salmon with Green Onion & Basil ~ The Heritage Cook

Each Wednesday, our fabulous wine contributor Jack Chase, gives wonderful advice on wine and food pairings.  You can find his latest piece here.  The tantalizing pairing that caught my eye this week is Pinot Noir and Grilled Salmon.  So I went searching for the perfect recipe for a back yard grill and found it.  Jane Evans Bonacci of The Heritage Cook has the most delicious cuisine on her site and she has so graciously agreed to work with us on this post.  Please take some time and poke around her site.  You are going to love it there.

Grilled Salmon with Green Onions & Basil ~ The Heritage Cook

Grilled Salmon with Green Onions & Basil ~ The Heritage Cook

Grilled Salmon with Green Onions and Basil by The Heritage Cook

What I love about recipes like this, is the colors are beautiful, they are full of flavor,  my two favorite things, and I also really appreciate that the ingredients list is very basic.  You more than likely already have these items in your pantry, so the shopping list is very small, which is key to an impromptu gathering.     Ingredients; garlic, salt, shallot, mayonnaise, soy sauce, salmon fillets, fresh basil, onion, lemon and ground pepper.  Full recipe on The Heritage Cook.

In her post, Jane gives tips and tricks on barbecuing.  Since I use a gas grill I am not familiar with a charcoal chimney.  I miss the flavor that only charcoal can bring to foods, so I am reconsidering how I will purchase my next grill.

If you are still using lighter fluid with your charcoal you need to buy a charcoal chimney. Lighter fluid leaves a greasy unpleasant taste on your foods and is a contaminant to the environment. The chimney is a simple design that works like a champ. Crumple up a little newspaper and stuff it in the bottom, place the chimney in your barbecue and fill the top with coals. Use a stick lighter to light the paper and within about 15 minutes your coals are starting to get ashy and are ready to pour out into the barbecue and cook over. Just make sure you use heavy leather gloves or oven mitts to protect your hands. – jane evans bonacci

Archery Summit

Archery Summit

Pairing?  I am definitely following the advice of our resident wine guru, Jack Chase and going with a great Pinot Noir, Archery Summit Premier Cuvee from the Willamette Valley.  

If you have questions about wines or wine and food pairings, Jack is here to assist!

Please enjoy the gallery of photos Jane has sent to us, following her creation of the delicious Grilled Salmon, step by step.  Then head over to her page for the full recipe, grilling tips and ideas.

Salmon and Avocado; A fresh and delectable combination

The fresh and delicious flavors of salmon and avocados are a delectable combination.  I have gathered a few of my finest recipes using these two ingredients to prepare for an upcoming event and thankfully a couple of these will do nicely for Super Bowl weekend as well.

The first is a fantastic recipe on the site of Olivedelmondo.com.  This makes approx 30 appetizers

Wild Smoked Salmon & Avocado Crostini with Olio Nuovo Favolosa

Photograph:  Olive del Mondo

Photograph: Olive del Mondo

  • 1 fresh, sweet baguette, sliced in to 1/2″ slices on the diagonal
  • 12 oz. thinly sliced wild smoked salmon
  • 3 ripe avocados, sliced thin
  • 1 small red onion, sliced very thin
  • 1 large garlic cloves cut in half
  • 2 tablespoons fresh squeezed lemon juice
  • 1/3 cup +2 tablespoons Olio Nuovo Favolosa Extra Virgin Olive Oil
  • pinch of sea salt
  • fresh ground pepper
  • 1/4 cup flat leaf parsley, coarsely chopped
  1. Whisk two tablespoon of lemon juice with 1/3 cup of olive oil and sea salt in a small bowl.  Add the thinly sliced onions and toss to coat and set aside.
  2. Preheat the grill to medium or heat a grill pan on the stove top over medium-high heat.  With a pastry brush, lightly brush  both sides of each slice of bread with the Favolosa. Place the bread on the grill and toast until light golden brown and grill marks appear, flipping once during the process (take care not to burn the bread).
  3. While the bread is still very warm, rub the cut garlic clove over both sides of the bread slice.  Allow the bread to cool completely, then begin layering by adding a slice of avocado.  Brush the sliced avocado with a small amount of the onion-lemon-olive oil mixture, and a grind of fresh pepper.  Add the smoked salmon, and top with a few slices of marinated onions and a sprinkle of chopped parsley.
  4. Serve immediately   OlivedelMondo.com
Photograph:  Simply Recipes

Photograph: Simply Recipes

This next addition is as beautiful as it is delicious.  I am pulling this from Simply Recipes, so at the end of this post, follow the link to the full recipe.

Pan Seared Salmon with Avocado Remoulade  ~ It is a quick dish, taking only about 20 minutes to prepare, serves four and has a very basic shopping list; avocados, lime juice, olive oil, shallots, parsley, Dijon mustard, salt & pepper, salmon fillets and grapeseed oil.  Full recipe here.

It’s a bit chilly here to pull out the grill, although I know die hard grilling fans that brave the rain and chilled temps, kudos to you, and I do know some of you are basking in warmer climates and your grill is  ready to use.  There is a little heat in the salsa, the colors are gorgeous and the flavors are fresh.

Grilled Salmon and Avocado Salsa

Photograph:  FreshAvocados.com

Photograph: FreshAvocados.com

  • 2 lbs salmon, cut into 4 pieces
  • 1 tbs olive oil
  • 1 tsp salt
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp paprika powder
  • 1 tsp onion powder
  • 1 tsp black pepper

Avocado salsa

  • 1 avocado, peeled, seeded and sliced
  • 1 small red onion, sliced
  • 3 mild hot peppers, seeded and deveined, diced or sliced
  • Juice from 2 limes
  • 3 tbs olive oil
  • 2 tbs finely chopped cilantro
  • Salt to taste
  1. Mix the salt, coriander, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive oil and this seasoning mix, and refrigerate for at least 30 minutes.
  2. Pre-heat the grill.
  3. Combine the avocado, onion, hot peppers, cilantro, lime juice, olive oil and salt in a bowl and mix well, chill until ready to use.
  4. Grill the salmon to desired doneness.
  5. Serve the salmon topped with the avocado salsa, and with rice and patacones or thick green plantain chips on the side.

Visit FreshAvocados.com for more delicious recipes.