Salmon Kebabs With Dill Tartar Sauce and New Potatoes With Green Beans

Salmon Kebabs with Dill Tartar Sauce and New Potatoes with Green Beans. (Linda Gassenheimer/TNS)

To Linda Gassenheimer From Tribune News Service

Rich meaty salmon is perfect for cutting into pieces for kebabs. This is a great time of year to enjoy wild salmon. The season starts in May and runs through August. I use a stovetop grill for the kebabs, potatoes and green beans. It saves time and works well. If you prefer, they can be placed on a baking sheet under the broiler instead of a stovetop grill.

This is also the season for new potatoes. These are small, about 3/4 to 1 inch in diameter and are tender and flavorful. They have a short season. To speed up the cooking time, I first cook the potatoes and green beans in the microwave and then brown them on the grill. Another time-saving bonus is that you can find new potatoes that are prewashed.

Helpful Hints

• Ask for salmon fillets that are about 1-inch thick to make salmon cubes.
• Red potatoes cut into 1-inch pieces can be used instead of new potatoes.

Countdown

• Microwave the potatoes and beans.
• Prepare remaining ingredients.
• Grill salmon, potatoes and beans.

Shopping List

To buy: 3/4 pound new potatoes, 1 container green beans, 3/4 pound wild salmon fillet, 1 jar reduced-fat mayonnaise, 1 small jar sweet pickle relish and 1 bottle dried dill.

Staples: olive oil, salt and black peppercorns.

Salmon Kebabs With Dill Tartar Sauce and New Potatoes With Green Beans

• 1/4 cup reduced-fat mayonnaise
• 2 teaspoons dried dill
• 1 tablespoon sweet pickle relish
• 3/4 pound new potatoes
• 2 tablespoons water
• 2 cups green beans, cut into 1-inch pieces
• Salt and freshly ground black pepper
• 1 tablespoon olive oil
• 3/4 pound wild salmon filet, skin removed

Mix mayonnaise, dried dill and pickle relish together in a small bowl and set aside. Place potatoes and water in a microwave-safe bowl. Cover with a plate or plastic wrap and microwave on high for 4 minutes. Add green beans and microwave for 2 more minutes. Potatoes should be soft, add another minute if needed. Set aside. Place a stovetop grill on the burners to heat. Add the oil to the grill. Cut the salmon into 1-inch pieces. Thread the salmon cubes onto 2 skewers. Place the skewers onto one side of the grill. Add the microwaved potatoes and green beans to the other side of the grill. (If the grill is not big enough, place the potatoes and green beans on a baking tray under the broiler.) Turn skewers over after 3 minutes. Grill another 3 minutes. Remove the salmon skewers. A meat thermometer should read 125 degrees. The potatoes should be browned. Divide the salmon, potatoes and green beans between two plates. Serve tartar sauce o the side,

Yield 2 servings.

Per serving: 568 calories (44 percent from fat), 27.6 g fat (4.0 g saturated, 9.1 g monounsaturated), 96 mg cholesterol, 39.5 g protein, 42.1 g carbohydrates, 5.3 g fiber, 355 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at [email protected]. Copyright 2024 Tribune Content Agency, LLC

Dear Readers: We would love to hear from you. What topics would you like to read about? Please send your feedback and tips to [email protected].