A recipe for grilled salmon, potato and tomato kebabs seasoned with Herbes de Provence. These are perfect for Summer entertaining!


For the Salmon

  • 1 1/4 lb salmon fillet, skin removed
  • 2 cups water
  • 2 tablespoons kosher salt
  • 1 tablespoon agave nectar

For the Kebabs

  • 1 lb baby potatoes
  • 1 pint cherry tomatoes
  • 1/4 cup extra-virgin olive oil, plus more for brushing the grill
  • 2 tablespoons white/golden balsamic vinegar
  • 1 tablespoon Rodelle Herbes de Provence
  • 1/4 teaspoon salt
  1. Brine the salmon: cut the salmon fillet in half and arrange it so both pieces fit into an 8x8" baking dish.
  2. Stir together the water, salt and agave nectar. Then pour this liquid over the salmon.
  3. Cover and refrigerate for 30-60 minutes.
  4. Once finished, remove the salmon from the brine and rinse it briefly in cold water. Pat the salmon dry and then cut it into approximately 1-inch cubes.
  5. Meanwhile, cook the potatoes. Add the potatoes to a medium saucepan with enough cold water to cover them by about 1-inch. Bring to a boil over medium-high heat and cook, uncovered, until the potatoes are easily pierced with a small knife, about 10-12 minutes.
  6. Drain and set aside to cool slightly.
  7. Preheat your grill to medium-high.
  8. Prepare the kebabs: Thread the tomatoes, cooked potatoes, and cubed salmon onto wooden or metal skewers.
  9. In a small bowl, combine the olive oil, balsamic vinegar, Herbes de Provence and salt. Brush this dressing generously over all sides of the kebabs.
  10. Lightly oil your grill grates, then add the kebabs and cook, turning once, about 6 minutes. The salmon is done when it is opaque throughout.
  11. Carefully remove the kebabs from the grill and transfer them to a clean plate.
  12. Serve immediately.
  13. Recipe and photo created by Liz at Floating Kitchen for Rodelle.