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Salmon and Zucchini Kebabs with Ricotta Crostini

One Star Guiding Stars

  • Servings:

    Serves 4 as an appetizer

  • Prep Time:

    10 minutes

  • Cook Time:

    15 minutes

Ingredients

2 Tbsp. chopped fresh basil, plus more for serving
1/2 cup Hannaford Fat Free Ricotta Cheese
Salt and pepper
8 (1/2 inch-thick slices) Nature's Place Organic Multigrain Bread
2 Tbsp. olive oil
2 zucchini, trimmed
4 skinless salmon fillets, each cut crosswise into 4 pieces
1 garlic clove, peeled and cut in half
1/4 cup Hannaford Balsamic Vinaigrette Dressing
Salmon and Zucchini Kebabs with Ricotta Crostini

Directions

1. Heat grill to high, then clean and oil grates. Stir basil into cheese, season with salt and pepper, and set aside.
2. Lightly brush bread slices with 1 tablespoon oil, season with salt and pepper, and set aside.
3. Slice zucchini into 1 inch rounds and toss with remaining 1 tablespoon oil; arrange on a plate and microwave until slightly softened, about 2 minutes. Alternating ingredients, thread zucchini rounds and salmon pieces onto 8 pairs of parallel metal or soaked wooden skewers and season with salt and pepper.
4. To make crostini, grill bread slices until well marked on one side, about 2 minutes. Rub toasted sides of crostini with garlic and spread reserved ricotta mixture evenly on top.
5. Grill skewers until salmon is cooked through, about 4 minutes per side. Brush all over with balsamic dressing. Sprinkle with more basil and serve with crostini.
Source: Hannaford fresh Magazine, July - August, 2017

Nutrition

Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 490 kcal (25%)
Calories from Fat 243 kcal (0%)
Total Fat 27 g (42%)
Saturated Fat 4 g (18%)
Cholesterol 95 mg (32%)
Sodium 640 mg (27%)
Total Carbohydrates 24 g (8%)
Dietary Fiber 3 g (12%)
Protein 40 g (67%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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