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Spicy Salmon Kabobs
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Serves 4 |
An intriguing combination of flavor and texture.
|1/4 cup light ranch dressing|
|1/2 teaspoon red pepper, ground|
|1/2 teaspoon chili powder|
|1 lb. salmon fillets, boneless, skinless, cut into 1" chunks|
|1 onion, peeled and cut into wedges|
|1 bell pepper, rinsed, dried, cored and cut into wedges|
- In a small bowl, combine Ranch dressing and seasonings. Pour over fish in a shallow dish and stir to evenly coat. Cover and refrigerate for 15 minutes.
- Heat grill to medium-high heat. Remove fish from marinade; discard marinade.
- Thread fish, onion and pepper alternately onto 4 skewers. (Note: If using wooden skewers, soak them in water for 30 minutes prior to grilling to prevent them from burning.)
- Grill, turning occasionally, for 8 to 10 minutes or until veggies are crisp-tender and fish is fully cooked through and flakes easily when tested with a fork.
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