Recipes from Dr. Perricone

With July 4th right around the corner, the time is perfect for me to share one of my favorite recipes for the barbecue, salmon kabobs marinated with fresh lime juice and rosemary. This recipe also works wonders with shrimp, scallops, boneless chicken breast and firm tofu. Heirloom tomato and mozzarella salad makes the perfect accompaniment.

Our savory salmon kabobs will deliver a healthy dose of the omega-3s as well as superior taste and flavor. This recipe also works wonders with shrimp, scallops, boneless chicken breast and firm tofu.

Ingredients

• 4 (6-oz. each) skinless-boneless wild Alaskan salmon fillets, boneless chicken breasts, or bricks of firm tofu
• salt and freshly ground black pepper

For Marinade:

• 2 garlic cloves, pressed
• 2 rosemary sprigs, leaves removed and finely chopped
• 7 Tablespoons extra virgin olive oil
• 2 Tablespoons freshly squeezed lime juice (use organic limes to avoid the pesticide residues that accumulate in citrus rinds)

For Marinade and basting sauce:

• 1/3 cup chopped shallots
• 1/3 cup extra virgin olive oil
• 3 tablespoons Dijon mustard
• 3 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh thyme
• 1 tablespoon grated lemon zest (use organic lemons to avoid the pesticide residues that accumulate in citrus rinds)
• Freshly ground sea salt and black pepper to taste

For Garnishes:

• lime slices
• rosemary sprigs

Preparation

Wash mushrooms; remove and discard stems. Wash peppers and remove seeds.  Place mushrooms, sliced zucchini, and cherry tomatoes in salad dressing.

Optional: Let marinate in refrigerator for at least 4 hours. If this is not possible, just baste liberally during cooking.

Drain vegetables, reserving marinade. Thread vegetables alternately onto skewers. Cook on grill over medium heat for about 10 minutes, turning occasionally and basting with reserved marinade.  Grilled veggie kabobs make the perfect accompaniment to our savory skewered salmon, chicken or tofu

Rinse the fish, chicken or tofu and pat dry. Cut into large cubes suitable for skewering. Place the salmon cubes in a shallow baking dish and sprinkle with freshly grated sea salt and pepper.

Place the marinade ingredients in a small bowl and whisk together until blended. Pour the marinade over the fish and allow it to marinate for at least 10 minutes.

While the fish is marinating, preheat the broiler (or grill). Lace the salmon, chicken or tofu onto the skewers and broil (or grill) for 5 minutes, turning once. While the fish (et al) is cooking, pour the marinade in a small saucepan and heat it over medium heat.

Divide the fish among 4 serving plates and spoon some of the heated marinade over each. Garnish each plate with a few lime slices and a sprig of fresh rosemary and serve.

Serves 4