Cajun Salmon and Scallop Kabobs Cajun Salmon and Scallop Kabobs

[migration] empty title 188 Image by: [migration] empty title 188 Author: Canadian Living

  • Portion size 4 servings


  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • 1 teaspoon paprika
  • 3/4 teaspoons pepper (approx)
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1 pinch cayenne pepper
  • 1 lb salmon fillet skinned
  • 1 lb sea scallop


In bowl, stir together oil, garlic, paprika, 3/4 tsp (4 mL) pepper, mustard, oregano, chili powder, 1/4 tsp (1 mL) salt and cayenne pepper.

Cut salmon into 1-1/2 -inch (4 cm) chunks; add to bowl and toss gently to coat evenly. In separate bowl, toss together scallops and pinch each salt and pepper. Alternately thread salmon and scallops onto soaked wooden skewers.

Place kabobs on greased grill over medium heat; close lid and grill, turning once, until scallops are opaque and fish flakes easily when tested with fork, about 6 minutes.

Share X

Cajun Salmon and Scallop Kabobs