|by Georgeanne Brennan|
The French country traditional cooking from a potager, or kitchen garden, has for centuries produced meals that are seasonally fresh, simple, and ...
1 - 5 of 5 for salmon kabobs
In medium saucepan ... thaw shrimp and salmon, if frozen. ... with oil. Grill kabobs on uncovered grill ... dinner (great for vegetarians!) and fun to eat!
LONG COOKING VEGETABLES: ... thaw shrimp and salmon, if frozen. ... with oil. Grill kabobs on an uncovered ... the reserved marinade frequently. Serves 4.
Mix all ingredients well. Marinade fish 2 hours in refrigerator. Place fish on hot grill 8 to 14 minutes per side depending on thickness. Baste with ...
Marinate chunks of seafood in olive oil, lemon juice and green peppercorn. Place on skewers. Grill to your liking and roll in Compound Butter and ...
Arrange seafood and ... just before cooking kabobs. Place kabobs ... Herb Butter. Makes 3 or 4 servings. Beat or process until fluffy. Makes about 1/4 cup.
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