An "On the Fridge" item in the Aug. 24 Food section gave an incorrect price for VitaBrownies. They cost $5.49 for a box of four, not $1.38, which is the price per brownie. (Published 8/25/2005)

Dinner in 35 Minutes

Tarragon Salmon Kebabs

With Sour Cream Sauce

4 servings

The salmon cubes take about the same amount of time to grill as the vegetables, so each vivid skewer has a full complement of kebab components. The tenderness of the pink salmon is offset by the crunch of the red peppers and the soft, green zucchini. Give the mushrooms an extra brush of marinade so they don't dry out.

Allow 2 skewers per person. Serve with lemon rice.

Recipe adapted from "Barbeque: Sizzling Fireside Know-How," by Leslie Bloom (The American Cooking Guild, 1987).

For the sauce:

1/2 cup low-fat sour cream

1/4 cup nonfat plain yogurt

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon white wine vinegar

3 tablespoons minced tarragon leaves or 1 teaspoon dried tarragon

For the kebabs:

6 tablespoons olive oil

3 tablespoons lemon juice

3 tablespoons minced tarragon leaves or 2 teaspoons dried tarragon

11/2 to 13/4 pounds salmon fillet, skinned, boned and cut into 1-inch cubes

1 red bell pepper, seeded and cut into 1-inch cubes

2 small zucchini, cut into 1/8-inch slices

16 medium white mushrooms, stemmed

1/2 to 1 teaspoon coarse kosher salt

1/4 to 1/2 teaspoon freshly ground black pepper

If using bamboo skewers, soak them in water for at least 30 minutes before grilling.

For the sauce: In a small bowl, combine the sour cream, yogurt, salt and pepper to taste, vinegar and tarragon. Cover and refrigerate while preparing the kebabs.

For the kebabs: In a small bowl, mix the olive oil, lemon juice and tarragon. Set aside.

Alternate the salmon cubes, red bell pepper, zucchini and mushrooms on the skewers and place the filled skewers on a rimmed baking sheet or in a shallow baking dish. Stir the olive oil marinade and brush it on the kebabs. Just before grilling, sprinkle kebabs with salt and pepper to taste.

Prepare the grill. If using a gas grill, set at medium for indirect cooking. If using a charcoal grill, start the charcoal or wood briquettes. When the briquettes are hot, distribute the heated charcoal evenly under the cooking area.

Oil the grate and grill kebabs over medium heat for 6 to 8 minutes, turning every 2 minutes and brushing kebabs with leftover marinade from baking sheet, if desired. Do not overcook or the salmon will dry out. Remove kebabs from grill and let them stand, loosely covered, for 5 minutes before serving.

Serve the sour cream sauce in a separate bowl and spoon over the kebabs.

-- Marcia Kramer

Per serving: 522 calories, 39 g protein, 11 g carbohydrates, 36 g fat, 105 mg cholesterol, 7 g saturated fat, 542 mg sodium, 2 g dietary fiber

Recipe tested by Marcia Kramer; e-mail questions to

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THURSDAY-SATURDAY: Flamenco summer event at Taberna del Alabardero. Dancers and singers perform for dinner guests while they enjoy a special 4-course Spanish dinner. $55 excluding tax and tip. Seating times: Thursday 7:30 p.m., Friday-Saturday 6:30 p.m. and 9:30 p.m. 1776 I St. NW. Call 202-429-2200.

SUNDAY: Hands-on knife skills class taught by Peter Snaith of A Cook's Quest. Class will cover the basics and more complicated cuts and introduction to the mandoline, with concentration on summer produce. Limited to six people per class. $50. 10 a.m.-12:30 p.m. and 2-4:30 p.m. La Cuisine, 323 Cameron St., Alexandria. Call 800-521-1176.

-- Terri Sapienza

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