Spicy Salmon Kabobs
An intriguing combination of flavor and texture.
cup light ranch dressing
teaspoon red pepper, ground
teaspoon chili powder
1 lb. salmon fillets, boneless, skinless, cut into 1" chunks
1 onion, peeled and cut into wedges
1 bell pepper, rinsed, dried, cored and cut into wedges
In a small bowl, combine Ranch dressing and seasonings. Pour over fish in a shallow dish and stir to evenly coat. Cover and refrigerate for 15 minutes.
Heat grill to medium-high heat. Remove fish from marinade; discard marinade.
Thread fish, onion and pepper alternately onto 4 skewers. (Note: If using wooden skewers, soak them in water for 30 minutes prior to grilling to prevent them from burning.)
Grill, turning occasionally, for 8 to 10 minutes or until veggies are crisp-tender and fish is fully cooked through and flakes easily when tested with a fork.