For a change of pace this summer instead of grilling a whole salmon fillet try these delicious Spiced Salmon Kebabs.
This recipe came from Bon Appetit online, and included the following smart tip for turning the skewers on the grill:
Thread the salmon cubes on 2 instead of 1 skewer which will allow them to sit flat on the grill making it so much easier to rotate them ensuring the salmon cubes stay in tact and all sides get cooked with a nice char.
Thin slices of lemon are placed between the salmon. The kebabs are brushed with olive oil and sprinkled with an herb and spice mix before grilling.
I served them over couscous, making it a quick flavorful entree for a summer meal.
Spiced Salmon Kebabs (Bon Appetit, recipe by Allison Roman)
Servings-4
2 tablespoons chopped fresh oregano
2 teaspoons sesame seeds
1 teaspoon ground cumin
1 teaspoon kosher salt
¼ teaspoon crushed red pepper flakes
1 and ½ pounds skinless salmon fillet (preferably wild), cut into 1-inch pieces
2 lemons, very thinly sliced into rounds
2 tablespoons olive oil
16 bamboo skewers soaked in water 1 hour (to prevent burning)
Prepare grill for medium heat. Mix sesame seeds, cumin, salt, and red pepper flakes in a small bowl to combine; set spice mixture aside.
Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total. Brush with oil and season with reserved spice mixture.
Grill, turning occasionally, until fish is opaque throughout, 5-8 minutes.
