Beard Kabobs

Big cubes of salmon marinated in olive oil, lemon juice, and fresh dill, threaded onto skewers with mushroom caps, and grilled until charred on the outside and silky in the center. Simple, elegant, and inspired by James Beard’s approach to letting great ingredients speak for themselves.

The 3 to 6 hour marinade is where the flavor builds. The lemon juice and oil work into the fish gradually, seasoning it through to the center while the dill perfumes every cube. Don’t go shorter than 3 hours or the center will taste flat.

Mushroom caps between the salmon cubes serve as natural spacers that let heat circulate. They also soak up the marinade drippings on the grill and taste incredible when slightly charred.

Pro Tips

• Cut the salmon into uniform 1 ½ inch cubes so they cook at the same rate. Uneven pieces mean some are overdone while others are raw.
• Brush the skewers generously with oil before grilling to prevent sticking.
• Turn the skewers several times and baste with the reserved marinade. The oil keeps things moist and the lemon juice caramelizes into a tangy glaze.
• Use metal skewers or soak wooden ones for at least 30 minutes so they don’t catch fire on the grill.

Variations

• Add chunks of red onion and bell pepper between the salmon and mushrooms for more color and flavor.
• Swap dill for fresh rosemary and add a clove of minced garlic to the marinade.
• Serve over rice with a squeeze of fresh lemon instead of boiled potatoes.