Saucy Mama Tarragon & Lemon Mustard Salmon Rainbow Kabobs With Fresh Green Beans

  1. Cut your salmon into cubes. (I got about 8 full skewers with 2 filets). Cut you peppers, onions into med pieces to fit the skewers.rnSlice the lemons. Place peppers, onion and lemon on the skewers alternating. Place 2 pieces of salmon per skewer.
  2. Season with salt, pepper, and season salt. Brush on mustard and set aside for 5-10 mins.rnOn a grill, grill pan, saute pan, place olive oil and butter on the pan. Grill skewers for about 3-4 mins per side. Place on a baking sheet with aluminum foil. Heat oven 350'F, and place skewers in the oven for 10 mins.
  3. For rice. In a sauce pan heat a little veg oil. Pour in rice and coat the rice with oil for 1 min. Pour in 3-4 cups of water. Cook on med heat for 8-10 mins. Add butter. Add in sazon packet and stir. Cook on low until water evaporates a bit. (I like mine with a bit of water left)
  4. Green Beans: Snap ends off. In a sauce pan fill a little of half with water. Place green beans in water and cook through for 10-12 mins. Strain. Add melted butter, and season with salt and pepper
  5. Sauce: Place mustard, lemon juice, and thyme in a bowl and stir. Once salmon skewers are done, drizzle the sauce over the skewers.

skewers, salmon filets, red peppers, green peppers, red onion, lemons, tarragon, course salt, pepper, salt, olive oil, butter, sazon packet, fresh green beans, butter, course salt, tarragon, lemon juice, thyme

Taken from food52.com/recipes/58178-saucy-mama-tarragon-lemon-mustard-salmon-rainbow-kabobs-with-fresh-green-beans (may not work)

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