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Nutrition Facts
Serving Size 172 g
(Approx. 6 Servings)
Amount Per Serving
Calories 260 Calories From Fat 120
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 60 mg 20%
Sodium 370 mg 15%
Total Carbohydrate 3 g 1%
Dietary Fiber 0 g 0%
Sugars 1 g
Protein 25 g
Vitamin A 2% Iron 15%
Vitamin C 8% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Salmon and Scallop Kabobs
Prep Time
10 minutes
Cook Time
1 hour
Total Time
1 h 10 m
Serves
6  People

Ingredients

Recipe makes 6 Servings

3/4 cup(s) Lindeman's Chardonnay
1/4 cup(s) lemon, juiced
1/4 cup(s) H-E-B Extra Virgin Olive Oil
1 small shallots, finely chopped
1 H-E-B Peeled Garlic, crushed
1 Tbsp fresh parsley, chopped
1/4 Tsp H-E-B Iodized Salt
3/4 Lb Atlantic salmon fillets, skinned, cut in 1 1/4 inch cubes
3/4 Lb sea scallops
12 bamboo skewers, soaked in water
1 Tbsp Kikkomon All-Purpose Less Sodium Soy Sauce
2 Tsp Hill Country Fare Corn Starch
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Instructions

1
Combine wine, lemon juice, oil, shallot, garlic, parsley and salt in a large sealable plastic bag.
2
Close tightly and shake well to combine marinade. Add seafood and seal bag tightly. Refrigerate 10 minutes to one hour.
3
Meanwhile, soak bamboo skewers to prevent charring while grilling.
4
Thread seafood on skewers, alternating scallops and salmon cubes. Reserve the marinade to make sauce.
5
Grill kabobs over Medium heat, with lid closed for 8-10 minutes, turning every 2 to 3 minutes.
6
Heat marinade in a saucepan. Boil for 2 minutes, stirring often.
7
Blend soy sauce and cornstarch until smooth.
8
Add to sauce while stirring. Simmer for 2 minutes or until sauce thickens.

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