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Summer Kabobs with Almond Gribiche

Summer Kabobs with Almond Gribiche

Makes 5 large kebabs
Ingredients:
12oz or 3 fillets (ask for closer the belly) of salmon 2 inch cubes 
5 scallops (optional)
5 cherry tomatos
4 criminni mushrooms
1 red pepper
3 garlic scapes or 3 cloves of garlic
1 tablespoon of apple cider vinegar
1/4 cup of olive oil
1 small pickle
1/4 cup of Farm Girl Italian Bread Crumb
4 tbs of mayo
1/2 a lemon
1 bunch of basil or parsley

Mis a Place

Blend together the following: (marinade)
3 garlic scapes or 3 cloves of garlic
1 tablespoon of apple cider vinegar
1/4 cup of olive oil
1 tsp salt

Kebabs: 
In one bowl place the following
1 zucchini slice in half cut 1/2 inch moons
1/2 Onion: slice in quarter 
1 Red Pepper: Large dice
4 Cremini mushrooms halved
5 cherry tomatos 
Season with salt and pepper and mix and half the marinade. Mix with your hands. Set aside


In a separate bowl Place the following
2 inch cubes of salmon
5 scallops
Season with salt, pepper and the other half of the marinade. Set aside.


Make the Gribiche
In a bowl add the following 
1 small pickle diced
1/4 cup of Farm Girl Italian Bread Crumb
1/4 cup of mayo
1/2 a lemon squeezed
1 bunch of basil or parsley
1tbsp of olive oil 
season with salt pepper set aside 

Step 1 
Build the kebabs. 

Step 2 
Grill on high heat for about 5-8 minutes or until the salmon is cooked.

Step 3 
Plate and serve.  Goes great with a side salad. 

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