Recipes and Cooking Salmon Kabobs with Cucumber-Feta Salsa 4.0 (1) Add your rating & review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Marinate Time: 45 mins Grill Time: 6 mins Total Time: 1 hrs 21 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 ½ pound fresh or frozen skinless salmon fillet ½ cup bottled white balsamic vinaigrette dressing 3 lemons 1 large seedless cucumber, diced 8 ounce feta cheese, cut into 1/4-inch cubes ½ cup chopped red onion (1 medium) ⅓ cup coarsely chopped pitted Kalamata olives ¼ cup olive oil 1 tablespoon snipped fresh mint 1 tablespoon snipped fresh parsley 1 tablespoon snipped fresh dillweed ½ teaspoon salt ¼ teaspoon freshly ground black pepper Fresh dillweed sprigs (optional) Directions Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels. Cut salmon into twelve 1/2-inch-wide strips. In a medium bowl stir together salmon strips and salad dressing. Cover bowl with plastic wrap; marinate salmon in the refrigerator for 45 minutes (do not marinate any longer). Thinly slice two of the lemons, cutting six slices from each lemon (12 slices total). Juice the remaining lemon to get 3 tablespoons lemon juice; set slices and juice aside. For cucumber salad, in a large bowl combine cucumber, feta cheese, red onion, and olives. Add the lemon juice, olive oil, mint, parsley, 1 tablespoon snipped dillweed, the salt, and pepper; stir gently to combine. Cover and chill until ready to serve. Remove salmon strips from marinade, reserving marinade. Thread two salmon strips, accordion-style, onto each of six 12-inch skewers (see tip, page xx), alternating salmon strips with folded lemon slices. For a charcoal or gas grill, place kabobs on a grill rack directly over medium heat for 6 to 9 minutes or until fish flakes easily when tested with a fork, turning and brushing once with reserved marinade. Discard any remaining marinade. Serve with cucumber salad. If desired, garnish with dillweed sprigs. Rate it Print Nutrition Facts (per serving) 490 Calories 36g Fat 16g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 490 % Daily Value * Total Fat 36g 46% Saturated Fat 11g 55% Cholesterol 96mg 32% Sodium 844mg 37% Total Carbohydrate 16g 6% Total Sugars 8g Protein 30g Vitamin C 49mg 245% Calcium 252.4mg 19% Iron 1.4mg 8% Potassium 635mg 14% Folate, total 52.4mcg Vitamin B-12 4.4mcg Vitamin B-6 1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.