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The Art of the Skewer

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Grilled Alaska Salmon Skewers Amogio
Alaska Scallop, Prosciutto and Bay Leaf Skewers
Thai-Style Alaska Halibut on Lemon Grass Skewers

(Family Features) - When you're ready to "branch" out on the grill this summer, why not try a healthful alternative? Fresh wild Alaska salmon, halibut and scallops are high in protein, low in saturated fat and a natural source of heart-healthy omega-3 fatty acids.

Threaded artfully onto wooden skewers, seafood from the cold, clear waters of the North Pacific and Bering Sea offers a treat for the eye as well as the taste buds - from the delicate sweetness of Alaska halibut and scallops to the succulent richness of wild salmon. Wild seafood has a richer flavor and firmer texture than farmed fish.

Simple marinades and sauces made with fresh summer herbs enhance the flavor and, when paired with wine, create easy, elegant meals for family and friends.

Grilled Alaska Salmon Skewers Amogio

Description
Amogio is a Sicilian marinade composed of lemon juice and/or 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 acidic marinade).

Ingredients
  • 1 1/2 pounds Alaska Salmon fillets, skin removed, if desired
  • 1/4 cup olive oil
  • 1/4 cup Robert Mondavi Private Selection Pinot Grigio or Chardonnay
  • 1/4 cup fresh lemon juice
  • 2 tablespoons fresh minced garlic
  • 2 tablespoons fresh chopped Italian parsley
  • 1 tablespoon fresh chopped mint
  • 1/4 teaspoon red pepper flakes
  • Salt and pepper, to taste

Preparation
    1. Prior to grilling, soak 12 wooden skewers in water for at least 30 minutes.
    2. Lay Alaska Salmon on cutting board so that grain of fish is horizontal. Cut salmon lengthwise into 2-inch-wide strips. Place salmon strips in baking dish; set aside.
    3. 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.
    4. Preheat grill or broiler/oven to medium-high heat. Thread salmon strips lengthwise onto skewers. Place skewers on well- oiled grill or spray-coated broiling pan. Grill or broil salmon 5 inches from heat source 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.

Calories: 235g     Total Fat: 13g
Cholesterol: 84mg     Protein: 23g
Carbohydrates: 3g     Sodium: 59mg

Serves
Makes 6 servings

Alaska Scallop, Prosciutto and Bay Leaf Skewers

Description
Fresh bay leaves are often available in the produce section of the grocery store. If you can't find them, simmer dried bay leaves in the basting mixture over low heat for about 5 minutes, then remove from heat and infuse 30 more minutes. Remove the bay leaves and use infused mixture as the baste. Delicious with a glass of Pinot Grigio or Chardonnay.

Ingredients
  • 18 large Alaska Scallops
  • 6 to 9 thin slices prosciutto (cured Italian ham), cut into thirds or halves lengthwise
  • 18 fresh bay leaves
  • 1/2 cup Dijon-style mustard
  • 1/4 cup Robert Mondavi Private Selection Pinot Grigio or Chardonnay
  • 1/4 cup clover or other amber honey

Preparation
    1. Prior to grilling, soak 6 wooden skewers in water at least 30 minutes.
    2. Preheat grill or broiler/oven to medium-high heat.
    3. Rinse Alaska Scallops under cold water and pat dry with paper towel. Partially wrap each scallop with piece of prosciutto.
    4. Arrange three scallops on each skewer with bay leaf in between (touching each scallop, but not crowding scallops on skewer).
    5. To make baste, thoroughly blend mustard, wine and honey in small bowl.
    6. Place skewers on well-oiled grill or spray-coated broiling pan and brush with basting mixture. Cook scallops 5 inches from heat source, 3 to 4 minutes per side, turning and basting once. Cook just until scallops are opaque and somewhat firm. Remove bay leaves before eating.

Calories: 184g     Total Fat: 5g
Cholesterol: 34mg     Protein: 17g
Carbohydrates: 18g     Sodium: 1305mg

Serves
Makes 4 to 6 servings

Thai-Style Alaska Halibut on Lemon Grass Skewers

Description
Fresh lemon grass skewers add a fragrant citrus note to halibut. If using the packaged lemon grass stalks available in the produce section of the grocery store, you can cut them lengthwise into 4 more slender stalks to use as skewers. Green curry paste, Thai fish sauce and toasted sesame oil are available in the Asian section of the store. Serve with jasmine or coconut rice, if desired.

Ingredients
  • 2 tablespoons vegetable oil
  • 1 tablespoon green curry paste
  • 1 tablespoon freshly grated gingerroot
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon nam pla or bottled Thai fish sauce
  • 1 teaspoon toasted sesame oil
  • 1 1/2 pounds Alaska Halibut steaks or fillets, skin and bones removed, cut into 1 1/2-inch pieces
  • 12 fresh lemon grass stalks, about 1/4-inch in diameter and 6 inches long

Preparation
    1. In small bowl, thoroughly blend oil, curry paste, ginger, rice wine vinegar, fish sauce and sesame oil. Brush paste on Alaska Halibut pieces; cover and refrigerate 30 minutes.
    2. Preheat grill or broiler/oven to medium-high heat. Thread halibut onto lemon grass skewers, 2 to 3 pieces per skewer. Place skewers on well- oiled grill or spray-coated broiling pan. Grill or broil halibut 5 inches from heat source, 4 to 5 minutes per side, turning once during cooking. Cook just until fish is opaque throughout.

Calories: 215g     Total Fat: 10g
Cholesterol: 44mg     Protein: 29g
Carbohydrates: 2g     Sodium: 167mg

Serves
Makes 4 to 6 servings

SOURCE: Alaska Seafood Marketing



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