Grilled Salmon Kebabs with Avocado Coleslaw - alive magazine
This easy-to-prepare dinner pairs coleslaw made from heart-healthy avocado with equally heart-healthy salmon. In addition to being rich in omega-3s…
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Cooking tools:
- Grill
- Skewer
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Grater
- Tongs
- Refrigerator
Ingredients
- 750 g wild salmon fillets, deboned, skinned, cut into chunks
- 2 zucchinis, sliced 1/2 in (1.25 cm) thick
- 1 brown onion, cut into chunks
- 1/4 cup (60 ml) extra-virgin olive oil
- 1/4 cup (60 ml) lemon juice
- 1 tsp (5 ml) dried rosemary
- 1 tsp (5 ml) dried sage
- 16 wooden or bamboo skewers
- 2 cups (500 ml) shredded green cabbage
- 2 cups (500 ml) shredded red cabbage
- 1/2 cup (125 ml) grated carrot
- 2 spring onions, finely chopped
- 1 ripe avocado, pitted and chopped into chunks
- 3 tsp (15 ml) grated ginger
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