Salmon Shiitake Kebabs

Name: Salmon Shiitake Kebabs
Yield: Serves 8 as a First Course, 4 as a Main Course
Ingredients: ½ pound (8 whole) fresh shiitake mushrooms, stems removed and caps cut into quarters, or, if using dried, soaked in hot water for 30 minutes; 1½ pounds skinless and boneless salmon, cut into 1-inch cubes (about 30); ½ recipe Green Velvet Cilantro Sauce; ½ pound (8 whole) fresh shiitake mushrooms, stems removed and caps cut into quarters, or, if using dried, soaked in hot water for 30 minutes; 1½ tablespoons safflower oil

Preparation info

Serves
8
as a First Course

Difficulty
Easy

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

These are the kebabs for which I developed the Green Velvet Cilantro Sauce, and I have served them as a first and a main course. Continuing the theme of not discarding, I used sticks cut lengthwise from the hard core of a pineapple as the skewers. Of course, regular skewers will work just as well.

Ingredients

1½ pounds skinless and boneless salmon, cut into 1-inch cubes (about 30)
½ pound (8 whole) fresh shiitake mushrooms

Starter
Fish course
Pescatarian
Gluten-free

Method

Prepare eight pineapple skewers according to the directions. If using bamboo skewers, place them in a flat pan and cover with cold water for at least 1 hour before using.

Pierce the salmon cubes and shiitake quarters, alternating between the two. Each skewer should have three or four pieces of salmon and four pieces of mushroom. Place them in the botto