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Ingredients
- 2 lb Fresh salmon meat
- 1/2 c. Salad oil
- 3 Tbsp. Lemon juice
- 36 lrg Mushrooms
- 1/2 c. Butter
- 2 Tbsp. Fine breadcrumbs
- 1 x Lemon, cut into wedges
- Â Â Healthy pinch of salt, pepper and
- Â Â Parsley
- Â Â Fresh parsley for garnish
- Â Â Salt and pepper to taste
Directions
- Preheat oven to 450 F. Cooking time 15 min.
- Cut salmon meat into cube size pcs with about 1 inch sides. Mix together a marinade of salad oil, lemon juice, salt, pepper and parsley. Put salmon in marinade in a glass or possibly enamelled pan in refrigerator for 1 hour. Slice mushrooms, stems and all, into large pcs. Drain salmon for 10 min.
- Heat butter in a frying pan. Toss salmon and mushrooms in melted butter.
- Alternate salmon and mushrooms on skewers to make kebabs. Lightly sprinkle with breadcrumbs, turning to distribute proportionately. Season with salt and pepper. Put kebabs on a rack over a baking dish in the centre of oven at 450 F and cook for 15 min - longer if the cubes are larger than 1 inch.
- Take kebabs from oven and sprinkle with minced fresh parsley. Serve at once with lemon wedges on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 505g | |
| Recipe makes 4 servings | |
| Calories 977 | |
| Calories from Fat 723 | 74% |
| Total Fat 81.34g | 102% |
| Saturated Fat 26.18g | 105% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 333mg | 14% |
| Potassium 1503mg | 43% |
| Total Carbs 10.77g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 4.01g | 3% |
| Protein 53.35g | 85% |
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