Salmon and Cherry Tomato Skewers over Mexican Green Rice




This post may contain affiliate links. Please read my disclosure policy.

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.

 

Oven Roasted Salmon and Cherry Tomato Skewers over Mexican Green Rice
Rate this recipe

Yield: serves 4

Oven Roasted Salmon and Cherry Tomato Skewers over Mexican Green Rice

Ingredients

    For the skewers
  • 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
    For the Mexican Green Rice
  • 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

Instructions

  1. Set oven to 450F
  2. Thread the salmon chunks on the skewers alternating with cherry tomatoes.
  3. Place the skewers on a parchment lined baking sheet and drizzle with olive oil. Sprinkle liberally with salt and pepper.
  4. 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.
  5. Serve over Mexican Green Rice, garnished with lime wedges and cilantro.
  6. 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.
  7. 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.
  8. 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.
  9. Fluff the rice and check the seasonings before serving.

You Might Also Like

18 Comments

  • Reply
    20 Latin-style dishes for your next BBQ | AEB VenturesAEB Ventures
    June 24, 2014 at 6:41 am

    […] complete meal, these salmon and cherry tomato skewers with Mexican green rice are perfect when prepped ahead of time and then quickly thrown onto the […]

  • Reply
    Eileen
    May 10, 2013 at 6:42 pm

    These skewers sound so good! My extended family (including several intense salmon fishermen) would be all over this one. :)

  • Reply
    From Beyond My Kitchen Window
    May 10, 2013 at 11:04 am

    This is one beautiful meal. I can’t wait to try this one. My daughter will be home in a couple of weeks and she is going to love this one.

  • Reply
    shannon weber
    May 9, 2013 at 9:00 pm

    why haven’t i ever thought to give salmon the skewer treatment! it would be perfect, especially over that lovely rice. that’s a summer regular thing waiting to happen.

    • Reply
      Sue/the view from great island
      May 10, 2013 at 12:53 am

      I want to make it again, and I’m going to use a firm white fish like mahi mahi. I need to keep mixing it up with fish, it can get a little boring.

  • Reply
    Anonymous
    May 9, 2013 at 8:52 pm

    Beautiful meal!!! Can’t wait to try that rice! :)

  • Reply
    Mary Younkin
    May 9, 2013 at 7:26 pm

    I saw a recipe with skewered salmon last week and I thought it was brilliant! I love your twist with the tomatoes. I bet the rice would be just as flavorful and brilliantly bright green if you just stirred in the sauce at the very end. It’s still really pretty though!

  • Reply
    Kate
    May 9, 2013 at 5:32 pm

    Awesome rice recipe! I can’t wait to add those extra flavor elements to my next rice side dish. From the cooking time it appears you made white rice. Do you think the same steps with brown rice would work?

    • Reply
      Sue/the view from great island
      May 9, 2013 at 6:17 pm

      I did use white rice, I should note that. I think it would be the same steps with brown rice, but I must say I don’t think it would be as good, and I’m generally in favor of whole grain rices. I’m not sure in this case brown would be so good because I don’t think it would absorb the ‘green’ as well, and the longer cooking time would dull the colors and flavors more. But it’s worth trying—- it would be healthier, of course!

  • Reply
    Averie @ Averie Cooks
    May 9, 2013 at 5:07 pm

    Such vibrant colors and love a fast meal. Your green rice would go so well with other things, too! And I love cherry tomatoes :)

    • Reply
      Sue/the view from great island
      May 9, 2013 at 6:18 pm

      Thanks, Averie—I was hoping the rice would retain more of the bright green of the puree, but the cooking dulls it. I thought about adding the puree in toward the end of the cooking, I might try that next time.

  • Reply
    Tricia @ Saving room for dessert
    May 9, 2013 at 4:28 pm

    This looks like a great dinner to me. I never thought to put salmon on skewers – brilliant! The green rice has intrigued me – so much flavor I bet it was outstanding. Leftovers – absolutely!

    • Reply
      Sue/the view from great island
      May 9, 2013 at 6:19 pm

      We don’t have a barbecue, so I was pleased to see that it works well in the oven. I’m not a ‘skewer’ kind of cook, usually, but I like the idea of trying other kinds of fish this way.

  • Reply
    thyme Sarah
    May 9, 2013 at 3:07 pm

    Looks super delicious. I’ve been craving salmon lately and you just can’t go wrong with roasted tomatoes. I made that “Jerusalem” recipe with the clementines and fennel. Sue, it was so wonderful. I can’t wait to make it for my daughter when she is home this summer. We all loved it.

Leave a Reply