- 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
Directions
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.
Tip
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- 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
