Let's begin diving into the multiple benefits of the Salmon. Prepare to uncover the hidden treasures of Salmon like never before! Let's delve into the numerous advantages of Salmon, revealing its hidden gems in a brand-new light.
Salmon is a popular and delightful fish. Its nutrients offer numerous health benefits. Let's explore the advantages of incorporating Salmon into your diet.
Rich in Omega-3 Fatty Acids
Salmon is an excellent source of omega-3 fatty acids, essential for brain function and heart health. These healthy fats can help reduce inflammation, lower blood pressure, and decrease the risk of heart disease.
High in Protein
Salmon is an excellent source of high-quality protein, which is important for muscle growth and repair. Protein also helps you feel full and satisfied, making it a fantastic option for weight management.
Packed with Vitamins and Minerals
Salmon is rich in vitamins and minerals, including B vitamins, potassium, and selenium. These nutrients play a crucial role in various bodily functions, such as metabolism, immune function, and thyroid health.
Improves Brain Function
The omega-3 fatty acids found in salmon are known to support brain health and cognitive function. Regular consumption of salmon may help improve memory, focus, and overall brain performance.
Supports Eye Health
Salmon is a good source of antioxidants like astaxanthin, which can help protect the eyes from age-related macular degeneration and other eye conditions. Including salmon in your diet may help maintain good vision as you age.
Overall, adding salmon to your diet can provide a wide range of health benefits, from improving heart health to supporting brain function and eye health. With its delicious taste and nutrient-rich profile, salmon is a valuable addition to any balanced diet.
Now that you know more about the benefits of salmon fish, let's begin by preparing the fish for our recipe: Using skinless salmon filet steaks and cutting the fish into 2” cubes is straightforward. Add the cubed fish, one teaspoon of chili powder, salt, oregano power, and a cup of olive oil to a large zip-lock bag. Seal the bag, mix around to cover the fish, and set it in the refrigerator for about 30 minutes. You've got this!
Meanwhile, soak the skewers in water for 30 minutes to help prevent them from bunting on the grill. Wet the coni with the husks still on.
Cut the peppers by removing the tops and seeds, then cutting them into chunks. Slice the onions into chunks, and cut the zucchini and squash into 1-inch slices. Now, you can make the skewers with these fresh, vibrant vegetables. Mix the vegetables and about 2-3 fish pieces per skewer, ensuring the vegetables are evenly distributed. Use the vegetables to make just vegetable skewers. Drizzle the leftover oil in the bag over the skewers and, using your hands, mix it to coat the vegetables and fish.
Preheat the grill and grill the corn on high for 15-20 minutes, flipping every 5 minutes. The kernels should be nice and soft but not wrinkly. When the skewers are done, wrap them in foil until ready to serve. This simple grilling process will ensure your skewers and corn are perfectly cooked.
Grill the skewers on medium heat for 4 minutes and flip for another 3-5 minutes (heck, the fish after 6 minutes. When the fish is done, it will not be opaque in color but slightly flaky with grill marks.
Squeeze lemon or lime on top of die skewers right before eating and serve them with grilled com and creamy cilantro sauce for dipping and over the com.
Recipe information
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Total Time
35 minutes, plus marinating time
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Yield
4 servings
Ingredients
Special Equipment
Preparation
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Step 1
Pat dry 1½ lb. skinless salmon steaks (about 1½" thick) and cut into 1½" cubes. Season on all sides with ½ tsp. Diamond Crystal or ¼ tsp. Morton salt and ½ tsp. Freshly ground black pepper.
Step 2
Mince and smash 3 chopped garlic cloves, and 2 chipotle chiles in adobo, seeds removed, together into a smooth paste. Transfer to a large bowl. Add 1 Tbsp. Tomato paste, 2 tsp. Ground achiote (annatto seeds), 1 tsp. Ground cumin, 3 Tbsp. Lime juice, 2 Tbsp. Avocado oil, ¼ tsp. Diamond Crystal or ⅛ tsp. Morton kosher salt and ¼ cup water and whisk until smooth.
Step 3
Transfer 2 Tbsp. Adobo to a small bowl and whisk in 1 Tbsp. Olive oil and remaining 2 Tbsp. Lime juice; set aside.
Step 4
Transfer fish to a large bowl with the remaining adobo and toss to coat. Cook immediately or cover with plastic wrap and refrigerate for up to 1 hour.
Step 5
Prepare a grill for medium-high heat, or heat a pan over a medium-high oil grate. Thread fish cubes onto skewers, 4–5 cubes per skewer.
Step 6
Grill the fish, turning often, until lightly charred, opaque, and firm to the touch, about 2 minutes per side on a grill and about 2½ minutes per side on a grill pan, 8–10 minutes total.
Step 7
Transfer skewers to a platter. Season with remaining ¼ tsp. Diamond Crystal or ⅛ tsp. Morton kosher salt and drizzle with reserved adobo. Serve with lime wedges alongside.
