These grilled salmon kebabs are so easy to make and delicious to eat–and loaded with omega 3’s in every bite. Isn’t it super when something you love to eat is also good for you? Seasoned with fresh herbs, lemon, and spices and grilled to perfection.
I made these this past weekend on a really hot day, when I did not want to be indoors cooking at the stove. I served them with a cold salad (white bean and radish salad, tomorrow’s post) and a quick potato hash and we loved it all. It was the perfect meal to eat outdoors.
If you are growing your own fresh herbs in the garden, this is a great way to use some oregano. It is combined with cumin and sesame seeds, and sprinkled over the kebabs after brushing them with a little olive oil. In between each piece of salmon is a thin slice of lemon that makes the kebabs look nice, but also bathes the fish in its juice while cooking. I plan to make this dish again this summer and perhaps vary the kind of fish used.
GRILLED SALMON KEBABS
Servings: 4 (2 kebabs each)
- 16 bamboo skewers soaked in water 1 hour
- 2 Tbsp. chopped fresh oregano
- 2 Tsp. sesame seeds
- 1 tsp. ground cumin
- 1/4 tsp. crushed red pepper flakes
- 1 1/2 pounds skinless wild salmon fillet, cut into 1-inch pieces
- 2 lemons, sliced into very thin rounds
- olive oil cooking spray
- 1 tsp. kosher salt
1. Heat the grill on medium heat and spray the grates with oil. (Or wipe the grates with a paper towel sprayed with oil).
2. Mix oregano, sesame seeds, cumin and red pepper flakes in a small bowl to combine; set spice mixture aside.
3. Beginning and ending with salmon, thread salmon and folded lemon flies onto 8 pairs of parallel skewers to make 8 kebabs total.** Brush with oil and season with reserved spice mixture.
4. Grill, turning occasionally, until fish is opaque throughout, 5 – 8 minutes.
**Here’s a trick: By threading the salmon onto parallel skewers they won’t flip and spin every time you turn them over.
SOURCE: adapted slightly from Bon Appetit
Never thought of using salmon for kebabs!