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Source: America's Favorite Food Associations

Kabobs of Salmon Spirals and Shellfish
A great summer dinner!
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Serves: 4
Prep Time: 30 minutes
Cook Time: 8-10 minutes
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3/4 pound salmon fillets, skinned
4 sprigs dill weed, fresh
1 zucchini, medium
1 yellow bell pepper, medium-sized
1/2 pound sea scallops, (or medium shrimp)
1/3 cup lime juice
1 tablespoon Dijon mustard
1 teaspoon dill weed, chopped




Cut salmon into strips 5" x 1 1/2". Place a sprig of dillweed on each strip. Curl each salmon strip to form a spiral; secure with a toothpick and set aside.
Cut zucchini in half lengthwise, then cut diagonally into 1/2" pieces; set aside. Cut pepper into quarters; remove seeds and stem. Cut each piece in half. Thread one salmon spiral (remove toothpicks) alternating with scallops, succhini and peppers onto 4 skewers. Place skewers in a large shallow dish.
Combine lime juice and the next three ingredients; mix well and pour over kabobs. Cover and refrigerate 30 minutes.
Remove kabobs from marinade; discard marinade. Coat grill rack with vegetable cooking spray. Place kabobs on grill 4 to 5 inches from hot coals. Grill, turning once, just until scallops are milky and opaque, and salmon begins to flake when tested with a fork, about 4 to 5 minutes on each side.





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