1/2 pound boneless, skinless salmon, cut into 1 1/2-inch pieces
1 shallot, halved and cut into 1-inch pieces
1 napa cabbage leaf, cut into 1 1/2-inch pieces
Fat 28g (4 g saturated fat)
How to Make It
Heat broiler. Cook the bulgur according to the package directions.
Combine the dill, vinegar, fennel seeds, 2 tablespoons of the oil, and a pinch each of salt and pepper in a small bowl.
Combine the salmon, shallot, cabbage, the remaining tablespoon of oil, and a pinch each of salt and pepper in a medium bowl. Thread onto 2 skewers. Broil, turning once, until the salmon is opaque throughout, 7 to 9 minutes.
Serve the kebabs over the bulgur with the sauce.
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