Fructose Free Feta-Olive Salmon Kebabs
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Learn more →Ingredients
4 servings
For the marinade
- ¼ cup olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 3 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp red pepper flakes
- ½ tsp salt
- ¼ tsp black pepper
For the kebabs
- 1 ½ lb salmon fillet, skin removed, cut into 1 ½-inch cubes
- ¾ cup pitted kalamata olives
- 1 medium red onion, cut into 1-inch wedges
- 1 medium red bell pepper, cut into 1-inch pieces
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
For serving
- 3 oz feta cheese, crumbled
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 1 lemon, cut into wedges (optional)
Instructions
- 1
In a mixing bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, oregano, red pepper flakes, salt, and black pepper until combined.
- 2
Reserve 2 tablespoons of the marinade in a small bowl and set aside for basting. Add the salmon cubes to the remaining marinade and toss to coat. Cover and refrigerate for 30 minutes.
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