May 2017 Magazine - Page 28

Rainbow Greek Salmon Kabobs with Taratur Sauce Serves 4 12 oz. salmon filet, cut into 1-inch pieces Combine 2 Tbsp. olive oil, cucumber, garlic and yogurt in a 4 Tbsp. olive oil, divided small bowl. Add ground walnuts (saving some for garnish) 2 tsp. Greek seasoning and whisk until smooth. Set aside. Preheat grill pan or gas 1 1/2 tsp. salt, divided grill with foil over grates to medium heat. Toss salmon with 1/2 tsp. freshly ground black pepper 1 Tbsp. olive oil and Greek seasoning. Toss veggies with Red, yellow, and orange bell pepper, cut into bite-size pieces 1Tbsp. olive oil, salt and pepper. Skewer salmon and veg- Red onion, cut into bite-size wedges gies as desired. Lightly oil the heated foil grate and add 1 cucumber, finely diced skewers, grilling and turning every two minutes, until 3 garlic cloves, minced salmon is cooked through, about 10 to 14 minutes. Serve 2 cups non-fat plain yogurt with sauce. 1/2 cup walnuts, ground Fresh oregano for garnish 4 wooden skewers, soaked in water. 28 May/June 2017