Woohoo! I was lucky enough to be chosen to compete in the Saucy Mama Recipe Contest this year with a select group of my fellow food bloggers! You may remember when I competed a couple years back in the Saucy Mama 5 Ingredient Challenge. I had a blast then sampling their flavor packed sauces, dressings, and mustards and creating recipes to compliment them.

This year I am extra excited because they sent me a six pack of their popular new sauces to try including:

– Jamaican Jerk Wing Sauce

-Orange Habanero Wing Sauce

– Honey BBQ Wing Sauce

– Hot Wing Sauce

– Four Leaf Balsamic Vinaigrette and Marinade

– Honey Dijon Dressing

My mind started going in overdrive thinking of all the mouth watering recipes I could make with these amazing sauces!

The six categories I can enter recipes are: Bacon

Burgers

Sandwiches

Seafood

Pasta

Cheese

Today I am sharing my first contest recipe with you: Orange Habanero Grilled Salmon Kabobs featuring Saucy Mama Orange Habanero Wing Sauce. We are currently visiting my parents in Florida so I was excited to make this recipe with the Grill Master himself: my Dad! Scroll down for the recipe and then enter to WIN a Set of all 6 Saucy Mama Sauces mentioned above!

Print Recipe

Orange Habanero Grilled Salmon Kabobs

Makes 5-6 servings or 9-10 kabobs.

Ingredients

2 lb thick filet of Salmon skin removed and cut into 1 inch cubes
3/4 cup Saucy Mama Orange Habanero Wing Sauce separated
2 red bell peppers seeded and cut into medium chunks
6 stalks thick green onions cut into 3 inch sections
20 bamboo skewers soaked in water for an hour
oil for spraying the grill or pan

Instructions

Place cubed salmon into a large freezer bag and pour in 1/2 cup of Saucy Mama Orange Habanero Wing Sauce. Seal and shake to coat.
Marinate for 30 minutes in the refrigerator.
If you want to serve with any additional veggies on the side prep those now. I made asparagus, simple tossed with olive oil, sea salt, and pepper and cooked on a grill pan next to the kabobs.
Remove your bamboo skewers from the water and dry off.
Remove salmon from the marinade. Discard marinade.
Using two skewers parallel to each other assemble kabobs using 3 pieces of salmon and 2 green onions and 2 red peppers in between each salmon. I end with a piece of onion or pepper on top to secure the salmon on the kabob. Make sure to use thick pieces of salmon and veggies and spear with both kabobs so they do not fall off on the grill!
Place kabobs on an oiled grill over medium heat.
Baste with additional 1/4 cup of Saucy Mama Orange Habanero Wing Sauce and cook approx 8 minutes. Turn, baste again, and cook until opaque and cooked through.
Remove and serve immediately with grilled asparagus and jasmine rice.
Optional: you may want to grill on top of aluminum foil or use a grill pan so they don't stick to the grates.

Did you make this Recipe?Tag @flchefnicole or hashtag #fortheloveoffoodblog

Isn’t this salmon absolutely gorgeous? Nothing better than fresh beautiful salmon for dinner!

Skin and cut the salmon into think cubes for skewering.

Prep all your veggies buy seeding and cutting into pieces for skewering with the salmon.

Marinate the salmon in a large freezer bag with 1/2 cup Saucy Mama Orange Habanero Sauce for at least 30 minutes. Meanwhile go heat the grill and start some rice. I love serving this dish with fragrant jasmine rice.

I love just about anything grilled especially veggies. My grocery store had some bright green asparagus that were calling my name so I picked up a large bunch for dinner. Simply remove the tough ends then brush with olive oil and sprinkle with sea salt and cracked black pepper. Place them on a grill pan and they are ready to go on the grill!

Time to assemble the kabobs! Big thanks to my helpful hubby

for making some beautiful kabobs for me!

Using two skewers parallel to each other assemble kabobs using 3 pieces of salmon and 2 green onions and 2 red peppers in between each salmon. I end with a piece of onion or pepper on top to secure the salmon on the kabob.