Potato and Salmon Shish Kebabs -

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Potato and Salmon Shish Kebabs

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By Idaho Potato Commission

Posted July 23rd, 2007

FabulousFoods.com Recommends: Rick Stein's Complete Seafood: A Step-by-step Reference, by Rick Stein, (2008, Ten Speed Press)

Rick Stein's Complete Seafood: A Step-by-step Reference

Servings:	6
Author Notes:	Salmon makes a wonderful meat to grill at barbecues and cookouts, and shish kebabs are so easy -- you can prepare them in advance, and they are a breeze to handle as nothing falls through the grill. Serve on a bed of rice, or try couscous for a nice change.
Ingredients:	6 medium Idaho potatoes, well scrubbed 1 1/2 pounds salmon fillet, cut in 1 1/2-inch chunks 3 medium onions, peeled, quartered and separated into slices 3 medium green bell peppers, seeded and cut into 1 1/2 pieces 6 slices of fresh pineapple, cored and cut into quarters 1 cup Italian salad dressing or other vinaigrette 1/2 cup barbecue sauce 6 lime wedges for garnish 12 skewers (Note: if using wooden skewers soak in water for at least a half hour, so they don't scorch on grill)
Instructions:	Slice potatoes crosswise into 1/2-inch round slices. Cook potato slices in a large pot of boiling water until crisp-tender, about 6 minutes. Drain; cool. On each of 12 skewers, thread ingredients in the following order: a pepper to secure food, potato, pineapple, pepper, onion, salmon and another onion. Repeat, beginning with potato, until each skewer holds about eight inches of ingredients. End each skewer with pepper to secure. Continue with remaining skewers. Place skewers in a 13 x 9" pan and drizzle Italian dressing over them. Cover with plastic wrap and let marinate in the refrigerator for at least 1 hour, or until time to grill. Prepare grill. When grill is ready, lightly oil the grill tray to prevent kebabs from sticking. Grill kebabs, turning and basting often with barbecue sauce, about 6 - 7 minutes or until brown. Serve kebabs with lime wedge garnish.