Pete is out of town, so it has been girl time to the max. TO THE MAX. Fancy Nancy, sparkly glitter flats, beauty parlor, playing house, shi-shi mocktails (to be shared Thursday) and lots of ballet performances and sticker books. All things girly.

I am enjoying every minute of hanging out with them and getting into the swing of our new summer schedule which is full of playing and swimming and drawing chalk flower gardens outside. We are trying to go cold turkey on the tv watching (kind of me too by default) and enjoy each other and the beautiful weather we have been having.

The girls have also been cooking with me quite a bit the last few days. It is so nice to be back in the kitchen!!

Grilled Salmon, Strawberry and Nectarine Kebabs

We also made a Trader Joes run this morning and I bought all kinds of naughty stuff in the chocolate aisle (how hard is it to resist that stuff!?) And then in the produce section, I spied the most incredible thing EVER. A case of perfectly ripe nectarines for 4 bucks. For a case! Obviously I bought two and have already frozen half of them for the fall when I am dying for summer fruit tart or something. And the rest I have been greedily eating raw (I LOVE nectarines). Except for the few I used for dinner tonight to make these beautiful salmon kebabs, studded with chunks of juicy nectarines and strawberries.

Grilled Salmon, Strawberry and Nectarine Kebabs

In my book I have a recipe called “Wild Grilled Salmon with Apricot Mustard and Grilled Stone Fruit”( and yes, it is delectable!) and this recipe has the same feel. I love pairing sweet and tart fruit with salmon, as it always seems to cut through the rich fatty fish and complement it at the same time. These were a lovely, fast and very easy weeknight meal (that also happened to be “pretty” enough for my girls to show some interest in them!) but they would be perfect for a summer party. Try them!

Grilled Salmon, Strawberry and Nectarine Kebabs

To make these Salmon Kebabs, this is what you do:

Remove the skin from the salmon and cut into 1” chunks. Toss them in a small bowl with olive oil to coat and season with salt and pepper.

Grilled Salmon, Strawberry and Nectarine Kebabs

Remove the pit from the nectarines and cut the fruit into chunks just a bit bigger than the salmon. Remove the stems from the strawberries.

Skewer the salmon in between the chunks of fruit, alternating as you go, with just one strawberry per skewer.

Grilled Salmon, Strawberry and Nectarine Kebabs

Place the skewers on a sheet of tin foil and drizzle with more olive oil.

Grilled Salmon, Strawberry and Nectarine Kebabs

Heat a grill to medium heat and transfer the sheet of foil onto the grill. Cook the salmon until the flesh is just opaque and there is white fat coming out of the fish. Then turn the skewers and repeat on the other side. Grill heat varies, but this should take around 10 minutes.

Grilled Salmon, Strawberry and Nectarine Kebabs

Transfer the kebabs to a serving dish and serve hot.

Grilled Salmon, Strawberry and Nectarine Kebabs

Recipe: Grilled Salmon, Strawberries and Nectarine Kebabs

Ingredients

  • 10 ounces filet of Salmon
  • 2 Nectarines
  • 6 strawberries
  • olive oil
  • Kosher salt and black pepper
  • 6 wooden skewers

Instructions

  1. 1. Remove the skin from the salmon and cut into 1” chunks. Toss them in a small bowl with olive oil to coat and season with salt and pepper.
  2. 2. Remove the pit from the nectarines and cut the fruit into chunks just a bit bigger than the salmon. Remove the stems from the strawberries.
  3. 3. Skewer the salmon in between the chunks of fruit, alternating as you go, with just one strawberry per skewer.
  4. 4. Place the skewers on a sheet of tin foil and drizzle with more olive oil.
  5. 5. Heat a grill to medium heat and transfer the sheet of foil onto the grill. Cook the salmon until the flesh is just opaque and there is white fat coming out of the fish. Then turn the skewers and repeat on the other side. Grill heat varies, but this should take around 10 minutes.
  6. 6. Transfer the kebabs to a serving dish and serve hot.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 2

Print Recipe  
grilling

Pete is out of town, so it has been girl time to the max. TO THE MAX. Fancy Nancy, sparkly glitter flats, beauty parlor, playing house, shi-shi mocktails (to be shared Thursday) and lots of ballet performances and sticker books. All things girly.

I am enjoying every minute of hanging out with them and getting into the swing of our new summer schedule which is full of playing and swimming and drawing chalk flower gardens outside. We are trying to go cold turkey on the tv watching (kind of me too by default) and enjoy each other and the beautiful weather we have been having.

The girls have also been cooking with me quite a bit the last few days. It is so nice to be back in the kitchen!!

Grilled Salmon, Strawberry and Nectarine Kebabs

We also made a Trader Joes run this morning and I bought all kinds of naughty stuff in the chocolate aisle (how hard is it to resist that stuff!?) And then in the produce section, I spied the most incredible thing EVER. A case of perfectly ripe nectarines for 4 bucks. For a case! Obviously I bought two and have already frozen half of them for the fall when I am dying for summer fruit tart or something. And the rest I have been greedily eating raw (I LOVE nectarines). Except for the few I used for dinner tonight to make these beautiful salmon kebabs, studded with chunks of juicy nectarines and strawberries.

Grilled Salmon, Strawberry and Nectarine Kebabs

In my book I have a recipe called “Wild Grilled Salmon with Apricot Mustard and Grilled Stone Fruit”( and yes, it is delectable!) and this recipe has the same feel. I love pairing sweet and tart fruit with salmon, as it always seems to cut through the rich fatty fish and complement it at the same time. These were a lovely, fast and very easy weeknight meal (that also happened to be “pretty” enough for my girls to show some interest in them!) but they would be perfect for a summer party. Try them!

Grilled Salmon, Strawberry and Nectarine Kebabs

To make these Salmon Kebabs, this is what you do:

Remove the skin from the salmon and cut into 1” chunks. Toss them in a small bowl with olive oil to coat and season with salt and pepper.

Grilled Salmon, Strawberry and Nectarine Kebabs

Remove the pit from the nectarines and cut the fruit into chunks just a bit bigger than the salmon. Remove the stems from the strawberries.

Skewer the salmon in between the chunks of fruit, alternating as you go, with just one strawberry per skewer.

Grilled Salmon, Strawberry and Nectarine Kebabs

Place the skewers on a sheet of tin foil and drizzle with more olive oil.

Grilled Salmon, Strawberry and Nectarine Kebabs

Heat a grill to medium heat and transfer the sheet of foil onto the grill. Cook the salmon until the flesh is just opaque and there is white fat coming out of the fish. Then turn the skewers and repeat on the other side. Grill heat varies, but this should take around 10 minutes.

Grilled Salmon, Strawberry and Nectarine Kebabs

Transfer the kebabs to a serving dish and serve hot.

Grilled Salmon, Strawberry and Nectarine Kebabs

Recipe: Grilled Salmon, Strawberries and Nectarine Kebabs

Ingredients

  • 10 ounces filet of Salmon
  • 2 Nectarines
  • 6 strawberries
  • olive oil
  • Kosher salt and black pepper
  • 6 wooden skewers

Instructions

  1. 1. Remove the skin from the salmon and cut into 1” chunks. Toss them in a small bowl with olive oil to coat and season with salt and pepper.
  2. 2. Remove the pit from the nectarines and cut the fruit into chunks just a bit bigger than the salmon. Remove the stems from the strawberries.
  3. 3. Skewer the salmon in between the chunks of fruit, alternating as you go, with just one strawberry per skewer.
  4. 4. Place the skewers on a sheet of tin foil and drizzle with more olive oil.
  5. 5. Heat a grill to medium heat and transfer the sheet of foil onto the grill. Cook the salmon until the flesh is just opaque and there is white fat coming out of the fish. Then turn the skewers and repeat on the other side. Grill heat varies, but this should take around 10 minutes.
  6. 6. Transfer the kebabs to a serving dish and serve hot.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 2