Wednesday, June 4, 2014

Gluten Free Salmon Kebabs

I went to farmer's market this weekend and got some zucchinis, squashes, and some asparagus. Trying to use everything in the kitchen this week reminded me that I have had bamboo skewers for ages. I have never used them, so needed some inspiration… I came across the recipe on Epicurious, which I changed a bit, and really wanted to share that with you. The asparagus, zucchini and squash slices I used as a side dish.

1 pound of thick salmon fillet, so that you can cut it into 1’’ cubes
Extra Virgin Olive Oil (EVOO)
2 tbsp of Fresh Oregano, minced
2 tsp of sesame seeds
1 tsp ground cumin
1 tsp of salt
¼ of tsp of red pepper flakes
½ lemon, thinly sliced
3 tbsp of EVOO
Sweet onion, sliced into wedges

Non-stick grill pan
Bamboo skewers, soaked in water for 30 mins

First, place the bamboo skewers in water. Next, prepare spices and set them aside in a small bowl: oregano, sesame seeds, cumin, salt, and pepper flakes.

Slice the salmon fillet into 1’’ cubes. I prefer to have smaller cubes, but whatever you like – make sure the cubes are consistent size. If they are not, some would be cooked sooner than others and you really don't want that :)

Use two skewers instead of one so the salmon would not be spinning when you are turning the skewers. Take the two skewers, thread the salmon cube carefully, add lemon slice, add onion wedge into skewers and make sure that you start and end with the salmon cube. Brush the skewers with the olive oil and sprinkle the top side with spice mixture.

For the side dish, I added the zucchini and squash slices to the bowl, added some salt and drizzled everything with olive oil (not too much oil, just to coat the slices). Mix all the ingredients and be ready to place on the grill with the skewers.

Put the grill on medium heat, place the skewer's side that was brushed with oil on the grill. The top side now can be brushed with oil and sprinkled with spices. The space that’s left on the grill can be used for the side dish, and in my case – slices zucchs and asparagus.

Grill, turning occasionally, to make sure the fish is cooked thoroughly, which in total should take about 8-10 minutes. 
Turn the zucchs in about 4-5 minutes, so your fish and the zucchinis would be cooked at the same time.
Place everything on the dish and add some more lemon juice on top.

Enjoy delicious meal in just 30 minutes!


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