Purchased from the Inman Estate in Mineral Wells, Texas in 1990. Notation on card indicates this came from an old Ladies Home Journal in the 60’s. Exact date unknown. This is very good; I have made it several times.



  • 6 tomatoes, deseeded and quartered
  • 1 small white Onion, finely chopped
  • 12 basil leaves
  • 10 tablespoons extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • ½ teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper


  1. Place salmon in a shallow dish and sprinkle the cornstarch salt and pepper all over.
  2. Add egg white and coat the salmon.
  3. Put in the refrigerator and chill for 15 minutes.
  4. Meanwhile make the sauce by placing all of the ingredients in a food processor and coarsely chop.
  5. Chill in a refrigerator.
  6. Thread the pieces of salmon onto 6 skewers, alternating the pieces of salmon with the chunks of red and green pepper.
  7. Grill the kebabs over hot coals for about 10 minutes, brushing frequently with olive oil to keep the fish moist.
  8. Spread the sauce over the kebabs and serve.

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