Harissa Lime Salmon Kabobs

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Recipe by Kena Peay

Serves 4

For the Marinade

• 1/4 cup of olive oil

• 1 teaspoon of harissa seasoning

• 1 teaspoon garlic powder

• 1/2 of a lime or 2 tablespoons fresh lime juice

• 1 tablespoon of maple syrup or honey

For the Salmon Kebabs

• 2 Kvaroy Arctic salmon fillets, cut into 2 inch cubes

• 1 large green bell pepper, seeded, deveined and cut into 2 inch pieces

• 1 large red bell peppers, seeded, deveined and cut into 2 inch pieces

• 1 large yellow bell pepper, seeding, deveined and cut into 2 inch pieces

• 1 large onions, peeled and cut into 2 inch pieces

• Salt and pepper to taste

DIRECTIONS

STEP 1

Soak your wooden skewers in water for at least an hour to avoid them burning too quickly. You can also use metal skewers which will cook the kebabs faster or even use Rosemary stems soaked in water for extra flavor.

STEP 2

In a small bowl, combine olive oil, harissa, garlic powder, lime juice and maple syrup. Mix together until well combined. Place your salmon and veggies pieces into a ziploc bag or large bowl and pour marinated completely coating each piece of salmon and veggies.

STEP 3

Thread the salmon and veggies onto 4 skewers. Alternating between vegetables and the fish.

STEP 4

Heat grill or grilled pan. Place kebabs on the hot grill and grill for 8 to 10 min, turning occasionally until the salmon is opaque in color and comes away easily from the grill. Season with salt and pepper if desired. Enjoy!