Kroger Pure Ground Black Pepper Description
Use pepper to season appetizers, meats, poultry, game, salads, fish, seafood; in gravies, sauces, marinades, eggs, casseroles, soups, stews, venison, vegetables, pickles, relishes, chutney, mixed spices; in almost all foods except those with sweet flavors.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Ingredients: Black peppercorns.
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Grilled Salmon Skewers With Mint-Cilantro Labneh
[vc_row][vc_column][vc_column_text]Fire up the grill! These salmon skewers are bringing bold flavors to your plate. Coated in a zesty spice rub and grilled to perfection, each juicy bite delivers just the right amount of smoky heat. They're paired with a creamy, citrusy labneh sauce loaded with fresh herbs, cucumber and a hint of garlic for cool contrast. Serve it all alongside a bright herb salad and a squeeze of charred lemon, and you’ve got a vibrant, Mediterranean-inspired meal that’s made for sunny days and al fresco dinners.
Grilled Salmon Skewers With Mint-Cilantro Labneh
- 1 lb. fresh salmon filet (skin on, cut into 2-inch cubes)
- 1 lemon (grilled)
Fish Rub
- 1 tsp. ground pepper
- 1 tsp. ground cumin
- 1 tsp. dill weed (dried)
- 1 tsp. thyme leaves (dried)
- 1 tsp. paprika
- 1 tsp. chili flakes
- 1 tsp. oregano (dried)
- 1/2 Tbsp. sea salt
Labneh Sauce
- 1 cup labneh
- 1 Tbsp. fresh dill (minced)
- 1/4 cup cilantro (minced)
- 1/4 cup mint (minced)
- 1 garlic clove (grated)
- 2 Tbsp. grated cucumber
- zest of 1/2 lemon
- zest of 1/2 lime
- Pinch sea salt
- Cracked pepper
- Juice of 1/2 lime
- 1 Tbsp. olive oil
Herb Salad
- 2 cups pea shoots or any micro greens
- 1/2 cup mint
- 1/2 cup cilantro
- Drizzle olive oil
- Pinch sea salt
- Cracked pepper
- Juice of 1/2 grilled lemon
- Place cubed salmon on skewers and season with sea salt. Set aside for 15 minutes.
- Preheat grill to medium-high heat, allowing 15 minutes to come up to temperature.
- Add spices for fish rub to mixing bowl. Combine well. Drizzle fish with olive oil, then apply a generous amount of rub mix.
- Add oil to a paper towel and carefully apply to grill grates using tongs to prevent fish from sticking. Place fish skin side down 2-3 minutes.
- Flip kabobs and continue to cook 3-4 minutes. Add lemon halves to grill until charred. Pull fish off once they hit 125 degrees F internally for medium-rare.
- While the fish rests, combine ingredients for labneh sauce and herb salad.
- Add fish, sauce and salmon to large platter or make individual plates.
Grab these ingredients and more for your grill-worthy summer recipes.
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