| Recipes: From the cooler to the grill... - Page 2 |
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Salmon Kabobs 12 Metal or bamboo skewers 2 TB packed dark brown sugar 1 ½ tsp. Smoked paprika 1 tsp chili powder ½ tsp cayenne pepper Salt and Pepper 2 ¼ lbs skinless salmon fillet cut into 1 ½ in chunks 2 med 8 oz zucchini or peppers cut in ¼ in thick slices In large bowl, combine sugar, paprika, chili powder, red pepper, ¾ tsp salt, and ½ tsp freshly ground pepper. Rub mixture between fingers to break up any lumps of sugar. Add salmon and zucchini and toss to evenly coat with spice mixture. Place on hot grill and cook 9 to 11 minutes or until salmon turns opaque throughout. Turning occasionally.
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