Grilled Salmon Kebabs with Summer Squash, Brown Butter Orzo and Yogurt-Dill Sauce
Bright, flavorful grilled salmon, summer squash and caramelized lemon skewers served over brown butter orzo and topped with tangy dill-yogurt sauce.
Surrender’s wild caught Alaska salmon is a lower-fat, meaty fish that’s perfect for the grill. It’s chock full of vitamins, minerals and omega-3 fatty acids that reduce inflammation…a definite superfood! These fresh kebabs pair beautifully with a quick yogurt-dill sauce and an icy bottle of Grüner Veltliner wine.
Cooking terms for this recipe
Cook butter over medium heat, just past melting, until it turns brown with a nutty aroma.
What you need
Grill or grill pan
Small pot with lid