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© Meredith Corporation. All rights reserved. Used with permission.
(8 kabobs, 2 cups rice, 1 1/3 cups salsa)
For salsa, in a medium bowl, stir together melon, bell pepper, lime juice, basil (or cilantro) and 1/8 teaspoon each salt and ground black pepper. Cover and chill until serving time or up to 2 hours.
Slice salmon filets lengthwise into 1 1/2-inch wide strips. Thread each salmon strip accordian-style onto skewers. Brush with olive oil. Season with the remaining 1/8 teaspoon each salt and black pepper.
For a charcoal grill, grill skewers on the well-oiled rack of an uncovered grill directly over medium coals for 6 to 8 minutes or until fish flakes when tested with a fork, turning once halfway through grilling. (For a gas grill preheat grill. Reduce heat to medium. Place skewers on a well-oiled grill rack, cover, and grill as above.) Serve skewers on hot cooked rice topped with the salsa.