
Grilled Salmon Skewers
with Summer Salad
Salmon Skewer:
- 2 tablespoons fresh oregano, chopped
- 1 tablespoon fresh dill, chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon chopped garlic
- 1 teaspoon chilies, chopped
- 1/2 teaspoon pepper
- 1/2 cup olive oil
- Zest of 1 lemon
- 2 lemons, thinly sliced
- 800g salmon, cut into 1″ cubes
— Combine oregano, dill, cumin, paprika, salt, garlic, pepper, chilies and olive oil
— Pour over salmon to marinade for 30 mins. Reserve marinade for brushing
— Soak skewers for at least 1 hour prior to barbecuing, then starting with salmon thread skewer with folded lemon slices onto skewers
— Brush with reserved marinade
— Cook for approximately 7 mins, turning halfway
Summer Salad:
- Kale
- 1 avocado, sliced
- Chickpeas
- 3 figs
— Score figs, brush with olive oil and grill for the same time required to cook the salmon
— Toss with remaining ingredients
Chefs Tip: We are using a pomegranate vinaigrette, but you could use your favourite dressing!
Recipe created by Jess Emin
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