Salmon Skewers & Confetti Pasta
Nothing is yummier than food eaten on a stick! The goodies on this stick are coated in a sticky-sweet glaze, and it just gets better thanks to the cheesy pasta that goes with it.
Servings
Produce
Red Onion (Organic)
1/2 0.25 Whole
Cherry Tomato
4 2 oz
Cucumber
8 4 oz
Radicchio
4 2 oz
Chard
2 1 oz
Kale (Organic)
2 1 oz
Zucchini (Organic)
10 5 oz
Yellow Squash (Organic)
10 5 oz
Bell peppers (Organic)
1 0.5 Whole
Juliet Tomatoes
8 4 oz
Protein & more
Parmesan cheese, grated
3.5 1.75 oz
Skewer
Package
Elbow Macaroni
1 0.5 lb
Atlantic Salmon fillets
1 0.5 lb
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Balsamic Glaze
Balsamic vinegar
1/2 0.25 cup
Brown sugar, dark
1/4 0.125 cup
Lemony Vinaigrette
Olive oil
3 1.5 tablespoon
Lemon juice
2 1 tablespoon
Dijon mustard
1 0.5 teaspoon
Minced Garlic
1 0.5 Clove
Honey
1 0.5 tablespoon
Sea salt
1 0.5 Pinch
Black pepper
1 0.5 Pinch
Prep ahead (optional)
a. Chop kale (remove stems), chard (remove stems), and radicchio bite-sized. b. Cut zucchini, yellow squash, bell pepper (trim stem & seeds), and red onion in 1” pieces. c. Peel cucumber as desired, ¼”-thick coins. d. Slice cherry tomatoes in half.
Instructions
1
Prep:
a. If you’re planning on roasting your kebabs, preheat oven to 400º and prepare a baking sheet with nonstick spray. If you’d rather grill, clean and preheat the grill.
b. Soak skewers in water for at least 10 minutes to prevent them from burning.
c. Cook balsamic glaze in a small saucepan over medium-high heat until glaze thickens, about 15 minutes, stirring occasionally.
2
Cook confetti pasta:
a. Fill a large saucepan with water and bring to a boil over high heat. When water boils, add macaroni and cook until tender, about 8-10 minutes.
b. Drain macaroni and immediately return to warm pan. Add ½ tsp salt, chard (remove stems, chop bite-sized), kale (remove stems, chop bite-sized), radicchio (chop bite-sized), and parmesan cheese. Stir to mix, melt cheese, and wilt greens.
3
Roast or grill the kebabs:
a. Chop salmon into 1” pieces. Season with ½ tsp salt.
b. Thread salmon, zucchini (1” pieces), yellow squash (1” pieces), red onion (1” pieces), bell pepper (trim stem & seeds, 1” pieces), and Juliet tomatoes (leave whole) onto the skewers. Brush with olive oil.
c. If roasting, arrange skewers on baking sheet and cook in the preheated oven 5-7 minutes. Remove from oven, turn skewers, and drizzle with balsamic glaze. Return to oven and roast for another 5 minutes, or until salmon is cooked through.
d. Alternatively, if grilling, cook kebabs over medium-high heat until cooked through. Just before removing from the heat, brush the kebabs with a thin layer of balsamic glaze and grill for 2 more minutes.
4
Serve:
a. On a plate, arrange cherry tomatoes (slice in half) and cucumber (peel as desired, ¼”-thick coins) with lemon vinaigrette for dipping. Hint: This makes a nice appetizer while supper is being prepared.
b. Add personalized skewers to plates, and serve confetti pasta alongside. Enjoy!
Chef's notes
When rotating or flipping the skewers on the grill, don’t hold onto the ends, which will become more fragile the longer they spend on the barbecue. Instead, use heat-safe tongs to grip and flip the skewer by the meaty section.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX