Orange Glazed Salmon Kebobs with Yogurt Garlic Dip

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So I just got this amazing new cookbook  that was a lot of great new easy recipes for cooking with whole foods. I decided to try it out for the first time by making a meal for our dear friends, the Rogers, who just gave birth to a precious little girl named Leona. They are the perfect family to try out a whole foods recipe on, if you know them, you know what I mean. 😉

Friends, it was ridiculous! Very easy to prepare and the salmon was so juicy and delicious. Here’s how I made it:

Mix together:

  • 1/4 cup thawed orange juice concentrate
  • 4 cloves minced garlic
  • 2 TBSP honey (raw, local is best!)
  • 2 TBSP balsamic vinegar
  • 2 TBSP Tamari (which is just gluten-free soy sauce)
  • 2 tsp toasted sesame oil

Cut 1- 1 1/2 lbs of Salmon into 1 inch strips (skin removed) and marinate in the sauce you just made for at least an hour in the fridge.

While marinating your salmon you can quickly make your Garlic Yogurt Dip.

Just mix together:

  • 1/2 large cucumber, grated
  • 1 tsp sea salt
  • 1 cup plain whole milk yogurt
  • 1 clove garlic, minced
  • 2 tsp lemon juice (or squeeze in 1/2 of a fresh lemon)
  • 2 TBSP fresh chopped parsley

And that your dip! It’s so great.

 

After you salmon is marinated, skewer the pieces on kabob. If you’re using wooden ones, soak the kabob before putting the salmon on. Place the salmon kabob in a baking dish and broil them in the oven for 3 minutes, then turn them and put them in for another 3-4 minutes – and you’re done!

I used the rest of the marinade by reducing it in a saucepan on the stove and then using it as a sauce to cover the grains that went with their meal.

And then I put my poor overworked son to task and had him “do the dishes”. Lots of splashing and hilarity ensued, leaving him slightly dripping for the car ride to the Rogers house. All is well that ends well. 🙂

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