Grilled Alaska Salmon Skewers Amogio
Enjoy with Robert Mondavi Private Selection Pinot Grigio
Amogio is a traditional Sicilian marinade of lemon juice, white wine, olive oil, garlic and herbs - the exact recipe varies from household to household. Marinate salmon in the Amogio for no longer than 30 minutes (so the fish doesn't "cook" in the marinade).
Makes 6 servings
1½ pounds Alaska Salmon fillets, skin removed, if desired
¼ cup olive oil
¼ cup Robert Mondavi Private Selection Pinot Grigio or Chardonnay
¼ cup fresh lemon juice
2 Tablespoons fresh minced garlic
2 Tablespoons fresh chopped Italian parsley
1 Tablespoon fresh chopped mint
¼ teaspoon red pepper flakes
Salt and pepper, to taste
12 wooden skewers, soaked in water for 30 minutes prior to grilling
Lay salmon on a cutting board so that the grain of the fish is horizontal. Cut salmon lengthwise into 2-inch wide strips. Place salmon strips in a baking dish; set aside.
Thoroughly blend olive oil, wine, lemon juice, garlic, parsley, mint, and red pepper flakes in small bowl. Brush marinade onto all sides of salmon; cover and refrigerate up to 30 minutes. Reserve remaining marinade.Preheat grill or broiler/oven to medium-high heat. Thread salmon strips lengthwise onto the skewers. Place skewers on a well-oiled grill or spray-coated broiling pan. Grill or broil salmon 5 inches from heat source for 3 to 4 minutes per side. Turn once during cooking; brush with remaining marinade. Cook just until fish is opaque throughout. Season with salt and pepper to taste.
Nutrients per serving: 235 calories, 13g total fat, 2g saturated fat, 51% calories from fat, 84mg cholesterol, 23g protein, 3g carbohydrates, .2g fiber, 59mg sodium, 20mg calcium and .8g omega-3 fatty acids
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