This is a light, simple, and satiating meal that is both delicious and healthy.Lately, I find myself partial to food on a stick, which is actually very fitting for hot summer days.
These pretty salmon skewers are cooked under the broiler, and brushed with a mild marinade.
If you want to skip the marinade, no problem! Just assemble the skewers, salt lightly, and broil.
A yogurt sauce on the side really complements the flavors. This time, I used fresh mint in the yogurt. Dill would be especially nice, as would jajeek, the cucumber yogurt. I also find that the skewers are easier to handle if I use two at a time, much like the spicy glazed shrimps.
Adapted from the inspiring Sprouted Kitchen.
1 kg salmon, skinned and deboned
3-4 courgettes (zucchini)
2-3 lemons, sliced very thin and seeded
2 Tbsp. olive oil
1 Tbsp. fresh lemon juice
1 Tbsp. honey
1/2 tsp. salt
1/4 tsp. paprika
1/2 tsp. oregano
1/4 tsp. red pepper flakes
Minted yogurt or jajeek, to serve
Preheat your grill or broiler. Soak the skewers in water if using wooden/bamboo ones.
Prepare a foil-lined baking sheet.
Cut the salmon into 2” chunks, you want them similar in size to cook evenly.
Slice the courgettes into thin coins.
Layer your skewers with a piece of salmon, a slice of lemon (folded in half), and a chunk of courgette.
Repeat three times, depending on the size of your skewers, and lay them on the baking sheet.
Repeat the process with remaining ingredients.
In a small bowl, mix the oil, lemon juice, honey, salt, paprika, oregano and red pepper flakes.
Give it a little mix and brush the oil mixture liberally onto all sides of the skewered goodies.
Move a rack to the upper third of the oven and broil the skewers on the sheet for about 8 minutes until the edges just begin to brown and the salmon feels barely firm.
Serve with some yogurt mixed with fresh mint or some jajeek.