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Prep Time
10 mins
Total Time
30 mins
Serves
4

Ingredients

½ cup
olive oil, divided
125 mL
2 tsp
ground cumin
10 mL
1 tsp
paprika
5 mL
1 tsp
salt, divided
5 mL
2
Store-Made Maple-Chipotle Atlantic Salmon Kabobs
1
avocado, pitted, peeled and diced
¼
English cucumber, finely diced
1 tbsp
lime juice
15 mL
3 cups
loosely packed baby kale
750 mL
2
cloves garlic, chopped
¼ cup
white vinegar
60 mL
4
taco shells, warmed according to package directions

Method

Step 1
Whisk together 1 tsp (5 mL) of the olive oil, cumin, paprika and ¼ tsp (1 mL) salt. Brush mixture over salmon kabobs. Place on grill preheated to medium-high heat. Grill 3 to 4 min. per side, until salmon is cooked through and golden, and veggies are softened. Remove from grill. Flake salmon with fork. Coarsely chop veggies, if desired. Set aside.
Step 2
In bowl, combine avocado, cucumber, lime juice and ¼ tsp (1 mL) salt. Set aside.
Step 3
To make kale chimichurri, combine kale, garlic, vinegar and remaining ½ tsp (2 mL) salt in food processor. With motor running, add remaining olive oil in slow, steady stream; blending until smooth, scraping down food processor as needed.
Step 4
To serve, divide salmon and grilled veggies into taco shells and top with avocado mixture and kale chimichurri.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (¼ of the recipe):
Calories:
680
Fat:
47 g
Saturated Fat:
7 g
Carbs:
34 g
Fibre:
5 g
Sugar:
8 g
Cholesterol:
80 mg
Protein:
34 g
Sodium:
870 mg