20 MInute Meal: Salmon Kebabs with Coconut Rice & Garlic Green Beans
Recipe type: 20 MInute Meal
  • 1.5 cups jasmine rice
  • 3 tablespoons unsweetened coconut flakes
  • 3 cups water
  • 3 tablespoons extra virgin olive oil, divided
  • 8 wooden/metal skewers
  • 16 oz fresh salmon filet, deboned
  • 2 to 3 lemons (16 thin lemon slices, plus a few quarters for serving)
  • 2 cups fresh green beans
  • 2 garlic cloves, thinly sliced
  • ¼ cup feta cheese, crumbled
  • several sprigs of fresh dill
  • salt and pepper to taste
  • Garnish: microgreens, sliced radish, quartered lemons, fresh dill
  1. Combine the rice and coconut in a heavy saucepan and turn to low heat. Pour the water into a kettle and bring kettle to a boil. Once boiling, add the water to the saucepan and turn to high for about one minute (or until rice starts to boil again). Once boiling, reduce heat to low and cover pan with a tight-fitting lid. Let cook as per package instructions or about 13 minutes.
  2. Preheat oven broiler and place a heavy cast iron grill pan over med-high heat. Add 2 tablespoons of oil to the cast iron pan.
  3. While rice is cooking and oven is preheating, prepare salmon skewers. Cut salmon into about 1.5 inch chunks and set aside. Slice lemons into 16 very thin circles and set aside. Wash green beans and pull out about 8 and cut them in half.
  4. To assemble skewers, thread a piece of salmon through two parallel skewers, then fold a lemon slice in half and slide onto skewers. Follow this with half a green bean. Repeat until you have about 5 pieces of salmon per skewer pair, and four (double) skewers total.
  5. Place skewers on grill pan and turn several times. If not all of the salmon is touching the grill pan, you may want to place a heavy plate on top of the salmon to ensure contact with the grill. The skewers will take about 8 to 10 minutes.
  6. While the salmon is cooking, toss the remaining green beans with oil, sliced garlic and feta cheese on a baking ban. Sprinkle generously with salt and pepper. Place under broiler for about 5 to 7 minutes.
  7. To assemble the board: Scoop the rice into a small bowl and place bowl on the board. Top with a garnish of micro greens, radish and/or fresh dill. Lay the salmon skewers on parchment and place the green beans directly on the board. The salmon can be garnished with fresh dill and the beans with an extra dash of salt and pepper.
Recipe by Food Bloggers of Canada at https://www.foodbloggersofcanada.com/on-board-in-20-salmon-kebabs-coconut-rice-garlic-green-beans/