Cat Cora’s Salmon and Scallop Skewers

Instructions for Cat Cora’s Salmon and Scallop Skewers

Serves 6 to 8

Ingredients:

o 8 wooden skewers

o 8 ounces of salmon filet (either one large piece or several smaller pieces) cut into 8 equal chunks

o 8 sea scallops

o 2 tablespoons olive oil

o Kosher salt

o black pepper

o 1 1/2 tablespoons freshly squeezed lime juice (about 1 lime)

o 1 red pepper, cut into skewer-ready chunks (about 1 1/4 inch)

o 1 red onion, cut into skewer-ready chunks (about 1/ 1/4 inch)

o 1 poblano pepper, cut into skewer-ready chunks (about 1 1/4 inch)

Directions:

Preheat the oven to 400°F or preheat the grill on which you’ll cook the skewers. (You can throw the skewers on the grill or use your oven, whichever you prefer.)

In a 9-inch square Pyrex dish combine 2 tablespoons of olive oil, salt, pepper, and lime juice. Add the scallops and salmon to the dish with the marinade. Cover and refrigerate while you make the sauce.

Remove the salmon and scallops from the marinade, and discard the liquid. With a paper towel pat dry each scallop and chunk of fish. (If you don’t dry each piece they’ll steam while cooking and have a soft exterior rather than a crisp one.)

Thread each skewer with onion chunks, one salmon chunk, red and poblano pepper chunks, and a scallop. Set the skewers either over a grill or on baking sheet and place the baking sheet on the top rack of your oven, or under the broiler. Cook for 4 minutes and then rotate the baking sheet in the oven and give each skewer a half turn. Cook another 4 minutes or until the salmon is firm to the touch and the scallops have begun to brown on their edges.

If serving with the Romesco Sauce: You can arrange two criss-crossed skewers on each plate and spoon Romesco sauce over them or pile the skewers on a serving platter and serve the sauce in a bowl, allowing everyone to take as much sauce as they’d like.