Grilled Salmon Skewers with Spinach and Kale Vinaigrette

Active Time: 15 minutes • Total Time: 30 minutes

Yields: 2-3 servings

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  • For Your Salmon
  • 1.3 pound salmon skin off, cubed
  • 2 lemons thinly sliced
  • drizzle of olive oil
  • 2 tablespoons kale and spinach
  • marinade (see below)
  • salt and pepper to taste
  • Green Herb Vinaigrette
  • 2 cups Earthbound Farm Spinach + Kale Blend
  • 1 handful basil
  • 1 shallot roughly chopped
  • 1/2 cup olive oil
  • 1 garlic clove
  • 2 teaspoons sherry vinegar
  • salt and pepper to taste

A unique and delicious way to use your greens! Whip up this Spinach and Kale Vinaigrette for the perfect marinade and dipping sauce for grilling season and drizzle over your favorite skewers, like these delicious salmon ones by Lindsey Eats.

Soak your bamboo skewers in warm water for 2 hours so they don’t burn and break on the grill. If using metal skewers then skip this step.Start by patting dry and cubing your salmon. Place in a bowl with salt, pepper and a drizzle of olive oil. Set aside in the fridge.

Grilled Salmon Skewers with Spinach and Kale Vinaigrette

In a blender, make your vinaigrette. Blend kale and spinach mix, basil, shallot, olive oil, garlic, sherry vinegar and salt and pepper until mixed and emulsified throughout. It should be a vinaigrette/dressing like consistency. Pour 2 tablespoons of the dressing over your salmon mixture, mix and thinly slice your lemon in thin rounds. You will save the rest of your dressing for serving and dipping.

Begin to heat your grill, alternatively you can cook this on a pan stovetop as well. Place your cubed salmon on skewers with a thin lemon slice in between each piece of salmon. (depending on your skewers size, I put 3-4 pieces of salmon on each skewer).

Place your skewers on the grill and flip occasionally until fully cooked, around 8-10 minutes or your desired doneness for your salmon. Remove from the grill, serve with your sauce and lemon wedges.Enjoy!

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