- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- ½ cup
- olive oil, divided
- 125 mL
- 2 tsp
- ground cumin
- 10 mL
- 1 tsp
- paprika
- 5 mL
- 1 tsp
- salt, divided
- 5 mL
- 2
- Store-Made Maple-Chipotle Atlantic Salmon Kabobs
- 1
- avocado, pitted, peeled and diced
- ¼
- English cucumber, finely diced
- 1 tbsp
- lime juice
- 15 mL
- 3 cups
- loosely packed baby kale
- 750 mL
- 2
- cloves garlic, chopped
- ¼ cup
- white vinegar
- 60 mL
- 4
- taco shells, warmed according to package directions
Method
- Step 1
- Whisk together 1 tsp (5 mL) of the olive oil, cumin, paprika and ¼ tsp (1 mL) salt. Brush mixture over salmon kabobs. Place on grill preheated to medium-high heat. Grill 3 to 4 min. per side, until salmon is cooked through and golden, and veggies are softened. Remove from grill. Flake salmon with fork. Coarsely chop veggies, if desired. Set aside.
- Step 2
- In bowl, combine avocado, cucumber, lime juice and ¼ tsp (1 mL) salt. Set aside.
- Step 3
- To make kale chimichurri, combine kale, garlic, vinegar and remaining ½ tsp (2 mL) salt in food processor. With motor running, add remaining olive oil in slow, steady stream; blending until smooth, scraping down food processor as needed.
- Step 4
- To serve, divide salmon and grilled veggies into taco shells and top with avocado mixture and kale chimichurri.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (¼ of the recipe):
- Calories:
- 680
- Fat:
- 47 g
- Saturated Fat:
- 7 g
- Carbs:
- 34 g
- Fibre:
- 5 g
- Sugar:
- 8 g
- Cholesterol:
- 80 mg
- Protein:
- 34 g
- Sodium:
- 870 mg