Salmon & Veggie Skewers, Rice Vermicelli & Kale Chips

salmon-skewers-web

Do your kids love anything on a skewer?  I think mine like the bite size pieces and that it gives them an excuse to eat with their fingers, they then have a weapon to poke each other with afterwards!  These are really easy, healthy (apart from the skewer poking hazard) and ready in minutes.  You could do this with any fish or meat really.

What are your thoughts on kale chips?  We do love them here, not because they are “in” but I think it’s because of all the salt and crunch, whatever, I’m happy that they go in without a fuss!

I think it’s a great mid week meal for the whole family, will you try it?

salmon-skewers-method-web

Grilled Salmon & Veggie Skewers, Rice Vermicelli & Kale Chips

Ingredients

    For the skewers
  • 3 - 4 salmon fillets (depending on your family size and hunger)
  • 1 zucchini, sliced
  • 1 red capsicum, sliced into cubes
  • 12 cherry tomatoes
  • any other vegetables you have lurking in the crisper, I had some asparagus
  • 2 Tbsp olive oil
  • 1 lemon, juiced
  • For the Kale Chips
  • 4 kale stems, washed and ripped up into bite sizes pieces (leaves only)
  • 1 - 2 Tbsp olive oil
  • a few good grinds of Pink Himalyan Salt
  • Rice Vermicelli
  • 1 packet

Instructions

  1. Soak 12 wooden skewers in the sink or a bowl of water for about 1/2 an hour. This is with the hope that it stops them burning when you cook them.
  2. Preheat the grill in the oven (if you have a fan grill option set it to this) and line a baking tray with baking paper and if you have one use the grill rack on top. Alternatively you could do these in a grill pan or on the BBQ. Line another baking tray with baking paper for the kale.
  3. Cut all the fish & veggies up into cube sizes
  4. Divide the fish and veggies evenly between the skewers and arrange them on the grill rack with a cherry tomato going on the top
  5. Mix the olive oil and lemon together and season to taste with pepper. Lightly brush it over the skewers and cook under the grill for about 10 - 15 minutes, turning occasionally.
  6. While these are cooking put the kale on the other prepared baking tray, drizzle with oil and a few good grinds of salt put in the oven with the skewers (if you have a fan assisted option in your oven use that otherwise change the setting to a normal baking one at 180 and cook all together). Kale will take about 10 - 15 minutes as well, turn when you turn the skewers.
  7. While the oven is doing it's thing cook the rice vermicelli as per the packet instructions.
  8. All should be finished cooking around the same time so just plate up and enjoy!
http://www.boiledeggsandsoldiers.com/2014/08/salmon-veggie-skewers-rice-vermicelli-kale-chips/
  • 0

    Overall Score

  • Reader Rating:  0 Votes

Share

You May Also Like

3 comments on “Salmon & Veggie Skewers, Rice Vermicelli & Kale Chips

  1. Kim @Landofzonkt
    June 30, 2015 at 9:13 pm

    I really can’t remember the last time I had a skewer or shish kebab… Now you’ve got me thinking.
    I must say I don’t think I’ve ever had a fish one either…
    That must!! Change! These look amazing! Like seriously! x

    • Vicki
      July 1, 2015 at 11:34 am

      They are so quick & easy and it’s a meal the whole family can enjoy. I hope you like x

Leave a Reply

Your email address will not be published. Required fields are marked *