These Salmon and Cherry Tomato Skewers were last night’s dinner. I threaded bite sized chunks of salmon onto skewers, alternating with colorful cherry tomatoes. A light drizzle of olive oil, a good sprinkling of salt and pepper, 10 minutes in a hot 450F oven, and they were done. The rice isn’t just an afterthought, it’s bright and full of flavor on its own.
I kept the skewers simple on purpose. Sure you could load them with a variety of things, and use a marinade or a glaze to boost the flavors, but last night I was looking for something healthy and uncomplicated. I was very happy to focus on the simple pleasures afforded by the sweet fresh tomatoes and the juicy salmon.
I assembled the skewers and cooked the rice ahead of time, and since cherry tomatoes and salmon chunks roast in a flash I only needed minutes to get it on the (coffee) table when we were ready to eat. I lined my baking pan to keep the juices from burning, and to make cleanup quick and easy, too.
The Mexican green rice is cooked with a bright green puree of poblano peppers, lime juice, and lots of fresh cilantro. Yum.
- 1 lb salmon fillet, cut in bite sized chunks
- assorted cherry tomatoes
- olive oil
- salt and fresh cracked black pepper
- lime wedges and cilantro for garnish
- 2 Poblano peppers, seeded and rough chopped
- 1 large bunch fresh cilantro, about 2 oz, well rinsed
- 1/4 cup water
- juice of 2 limes
- 2 Tbsp olive oil
- 1/2 large white onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups rice
- salt and fresh cracked pepper to taste
- Set oven to 450F
- Thread the salmon chunks on the skewers alternating with cherry tomatoes.
- Place the skewers on a parchment lined baking sheet and drizzle with olive oil. Sprinkle liberally with salt and pepper.
- Bake for 10 minutes, until the salmon is done and the tomatoes are beginning to burst. Put the tray under the broiler for the last minute.
- Serve over Mexican Green Rice, garnished with lime wedges and cilantro.
- To make the rice: put the peppers, cilantro, water and lime juice in a blender or food processor and blend to a fine puree, scraping down the sides of the bowl as necessary. You will need 1 cup of puree.
- Heat the olive oil in a saucepan and saute the onions for a few minutes until translucent, Add the garlic and saute a minute more.
- Add the rice and stir to coat. Then add the cup of pepper/cilantro puree, and 2 cups of water. Bring the rice up to a simmer, then cover, lower the heat, and cook for 20 minutes.
- Fluff the rice and check the seasonings before serving.