' Wine and Salmon Kabobs Recipes - Wine Pairing With Salmon Kabobs
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    Gold Coast Salmon Kabobs


    • 1 tablespoon Olive Oil
    • 11/2 teaspoons Seasoned Salt
    • 1 teaspoon Garlic Powder With Parsley
    • 1 teaspoon dried basil leaves
    • 1/2 cup frozen orange juice concentrate, thawed
    • 1 tablespoon brown sugar
    • 11/2 pounds salmon fillet, skinned and cut into 11/2-inch chunks
    • 1 basket (8 oz.) cherry tomatoes
    • 2 medium zucchini, cut into 1-inch chunks
    • Wooden skewers (soaked for 15 minutes in water)

    In small skillet, heat oil over medium-high heat. Stir in Seasoned Salt, Garlic Powder with Parsley and basil; cook until seasonings begin to sizzle, about 1 minute. Stir in juice concentrate and sugar; bring mixture to a boil. Reduce heat to medium-low, and cook for 4 minutes, stirring frequently; set aside

    Thread salmon and vegetables on skewers. Brush each side of kabob with mixture. Coat grill grates with oil before cooking to prevent kabobs from sticking. Grill over medium-high heat for 3 minutes. Turn kabob and brush with more mixture; grill for 3 to 4 minutes longer.

    Wine Pairing: Gallo Family Vineyards Two Rock Chardonnay
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