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.
Ingredients:
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!
Cheers,
Sash
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