This quick recipe is great for busy weeknights. But it’s also tasty enough, and interesting enough, to serve to friends on the weekend.
Note that you need to use thick sturdy metal skewers for this recipe. Those are the only kind that I’ve found are easy to get through the corn on the cob. If you don’t have that kind of skewers, you might want to do the corn separately on the grill, not on the skewers.
- Cooking oil
- 1 cup sour cream
- 3/4 cup BBQ sauce, divided
- ¼ cup packed fresh cilantro leaves, chopped
- ¼ tsp. garlic powder
- ¼ tsp. lime juice
- 1 lb. salmon fillet
- 2 cobs of corn, shucked
- 2 medium zucchini
- 8 sturdy metal skewers
- Oil the grill and then preheat it for direct grilling over medium-high heat.
- Measure the sour cream into a small bowl. Add 1/4 cup of the BBQ sauce, 1/4 teaspoon of salt, the cilantro, garlic powder, and lime juice. Stir.
- Cut the salmon into 16 equal-sized cubes. Cut the cobs of corn into 4 pieces each. Cut the zucchini into 4 pieces each.
- Thread a piece of corn onto a skewer (it’s easiest to get it on if it goes first so you can bang it into place if necessary). Then add a cube of salmon, a piece of zucchini, and a second piece of salmon. Repeat with remaining skewers. Brush the salmon and vegetables with the remaining 1/2 cup of BBQ sauce. Sprinkle lightly on all sides with salt.
- Transfer the skewers to the grill. Cook until there are dark grill marks on the salmon and vegetables, about 3-4 minutes. Flip the skewers over. Grill on the second side until the salmon is cooked through, another 3-4 minutes.
- Serve the skewers with the sour cream sauce for dipping.
*This recipe used to use a store-bought Tikka Masala Sauce instead of BBQ sauce. However, the sauce that I liked is no longer available at my grocery store. I therefore decided to test the same recipe using the more standardly available BBQ sauce.