Grilled Salmon Skewers with Summer Peach and Tomato Bread Salad
- Serves
- 4 servings
- Prep
- 17 min
- Cook
- 18 min
- Cost
- $22.00
- Nutrition
- 520 cal · 36g protein
- grill
- high-protein
🍳 1 pan + 1 bowl · Picky-eater safe bet: plain bread or a bun
Grilled Salmon Skewers with Summer Peach and Tomato Bread Salad is a weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $22 in groceries. You'll need 1 pan + 1 bowl, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain bread or a bun works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Fresh fruit (2 min)
Contains: Gluten · Fish— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Grill pan / griddleDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1/2 tsp black pepper
- 8 count wooden skewers
- 1½ lb salmon fillets
- 2 count ripe peaches
- 1 lb heirloom tomatoes
- ½ lb crusty bread loaf
- 1 count red onion
- 1 bunch fresh basil
- 5 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp salt
Steps
- Cut salmon into 1.5-inch cubes, pit peaches and cut into 1.5-inch pieces, dice tomatoes and onion, cube bread, and tear basil leaves; soak wooden skewers in water.
- Thread salmon and peach pieces alternately onto 8 skewers, brush with 2 tablespoons oil, season with salt and pepper, then grill over medium-high heat for 3 minutes per side until salmon reaches 145°F.
- Meanwhile, toss bread cubes with 2 tablespoons oil on a grill pan or skillet over medium heat for 3 minutes, stirring often, until lightly charred.
- In a large bowl, combine tomatoes, red onion, toasted bread, remaining 1 tablespoon oil, vinegar, salt, pepper, and basil; toss gently.
- Divide salad among four bowls and top each with two grilled salmon-peach skewers.
- Picky eater tip: serve plain grilled salmon, peach pieces and plain bread, with the tomato salad on the side.
- Make ahead: cut the salmon and peaches and thread the skewers up to 1 day ahead and keep chilled; toss the salad just before serving.
On the side: Fresh fruit (2 min)
1 lb fruit (grapes or apples)
- Wash and slice the fruit and put it on the table.
Nutrition per serving
- Protein
- 36 g
- Carbohydrates
- 38 g
- Fiber
- 3 g
- Sugar
- 12 g
- Fat
- 25 g
- Saturated fat
- 5 g
- Sodium
- 580 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop