Ree Drummond’s Citrus Salmon Skewers | The Pioneer Woman | Food Network

Ree cuts her marinated salmon into small pieces to speed up the cooking on this sweet and tangy fish!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Citrus Salmon Skewers
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 35 min
Active: 25 min
Yield: 4 servings

Ingredients

1 lemon, zested and juiced
1 orange, zested and juiced
1 cup chopped fresh parsley, plus more for serving
3 tablespoons chopped fresh dill, plus more for serving
1/2 teaspoon paprika
1 clove garlic, grated
Kosher salt and freshly ground black pepper
1/2 cup olive oil
2 pounds salmon fillets, cut into 1-inch chunks
2 cups arugula
1 cup Greek yogurt

Directions

Special equipment: four 15-inch metal skewers

Set the oven to broil. Line a half-sheet pan (13-by-18 inches) with foil.

Combine the citrus zests, juices, parsley, dill, paprika, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl. While stirring, add the olive oil until combined; set aside.

Add the salmon to a separate bowl. Pour half of the sauce mixture over the salmon, tossing to completely coat it. Thread the salmon onto four 15-inch metal skewers. Sprinkle lightly with salt.

Add the salmon skewers to the sheet pan crosswise, allowing the skewers to hang off the edges and keeping the salmon from touching the pan.

Broil until the edges of the salmon become golden and it is cooked through (no need to turn), 7 to 8 minutes. Transfer to a bed of arugula.

While the salmon rests, spread the Greek yogurt in a shallow bowl. Top with the remaining sauce mixture.

Garnish the salmon with more parsley and dill. Serve with the Greek yogurt on the side.

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Ree Drummond’s Citrus Salmon Skewers | The Pioneer Woman | Food Network

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