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Grilled Salmon Kebabs with Avocado Coleslaw

Name: Grilled Salmon Kebabs with Avocado Coleslaw
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; 1/4 cup (60 ml) lemon juice; 3 tsp (15 ml) grated ginger

Serves 8

Stephanie Raymond

Updated Sep 22, 2016

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, salmon is one of the few dietary sources of vitamin D. Danish researchers have found an association between low levels of this sunshine vitamin and an increased risk of death from any cause, including heart and kidney disease, in type 2 diabetics.

Grilled Salmon Kebabs with Avocado Coleslaw

Ingredients

Grilled Salmon Kebabs

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

Avocado Coleslaw

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
1/4 cup (60 ml) lemon juice
3 tsp (15 ml) grated ginger

Nutrition

Per serving:

kilojoules816
protein17g
fat12g
- saturated fat2g
- trans fat0g
carbohydrates4g
- sugars2g
- fibre2g
sodium coleslaw - each serving contains: 486 kilojoules43mg
protein2g
fat8g
- saturated fat1g
- trans fat0g
carbohydrates13g
- sugars4g
- fibre6g
sodium31mg

Directions

01

To prepare kebabs, place salmon, zucchini and onion in bowl.

02

In second bowl, whisk together olive oil, lemon juice, rosemary and sage. Pour mixture over salmon and vegetables. Toss together and allow to marinate in refrigerator for 10 to 15 minutes.

03

Meanwhile, place skewers in water and soak for 10 to 15 minutes. Thread salmon, zucchini and onion pieces onto skewers, using 2 skewers per kebab.

04

Heat grill to medium-high heat. Place skewers on grill and cook for approximately 10 minutes, turning occasionally.

05

While kebabs are cooking, prepare coleslaw by placing cabbage, carrot and onion in large bowl. Toss together. Add avocado, lemon juice and ginger. Toss again until well combined. The avocado should coat the cabbage, giving the salad a creamy texture.

06

Serve coleslaw alongside kebabs.

Like this recipe?

This recipe is part of the Cooking with Diabetes Superfoods collection.

Stephanie Raymond

Stephanie Raymond is a Toronto-based freelance writer.

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