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In the Kitchen with Vital Choice

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Salmon and Scallop Kabobs


Our first recipe combines two favorite Alaskan delights: succulent Salmon and sweet Weathervane Scallops. And our second dish marries wild Salmon to wild blueberries, with organic raspberries acting as a sweet bridesmaid.


Salmon and Scallop Kabobs
Adapted from Better Homes and Gardens (bhg.com).

While designed for grilling, these kebabs will taste great cooked under the broiler as well. 

Prep time 30 minutes, 
Marinating time 1 hour
Cooking time 68 minutes
Serves 4 

8 oz skinless-boneless wild salmon fillets
8 oz Alaskan Weathervane scallops

1/4 cup pineapple juice
2 tablespoons lemon juice
1 tablespoon snipped fresh tarragon or 1 teaspoon dried tarragon, crushed
1/4 teaspoon dry mustard
1/4 teaspoon sea salt
2 medium zucchini, sliced 1/2 inch thick
1 medium red, orange, and/or yellow sweet bell pepper, cut into 1-inch squares
1/2 fresh pineapple, cut into chunks, or one 16 oz can pineapple chunks, drained
Fresh tarragon (optional)

  • Thaw salmon and scallops, if frozen. Cut salmon into 1-inch cubes.
  • For marinade, combine pineapple juice, lemon juice, tarragon, mustard, and salt. Place salmon and scallops in plastic bag or glass jar set into a shallow dish. Add marinade; seal bag. Turn fish and scallops to coat well. Chill for 1‒2 hours, turning once. Meanwhile, in a medium saucepan cook zucchini, covered, in a small amount of boiling water for 3 to 4 minutes or until nearly tender. Drain and cool. Cut sweet pepper into 1-inch pieces.
  • Remove seafood from bag, reserving marinade. On eight metal skewers alternately thread salmon, scallops, zucchini, sweet pepper, and pineapple. Brush with marinade. Grill* on an uncovered grill directly over medium coals for 812 minutes or until scallops turn opaque and salmon flakes easily when tested with a fork, turning once. (Do not overcook!) Garnish with fresh tarragon, if desired.

*To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place skewers on grill over drip pan. Cover and grill for 6 to 8 minutes or until scallops turn opaque and salmon flakes under firm pressure from a fork.

Nutrition facts per serving: calories 150, total fat 3 g, saturated fat 0 g, cholesterol 27 mg, sodium 255 mg, carbohydrate 16 g, fiber 2 g, protein 17 g, vitamin A 24% RDA, vitamin C 95% RDA, calcium 5% RDA, iron 13% RDA.

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