Middle Eastern · Dinner
Grilled Spiced Salmon Skewers
Salmon fillet cubes threaded onto skewers, marinated in olive oil, lemon juice, garlic, cumin, coriander and paprika, then grilled over high direct heat until lightly charred outside and just opaque within. Served with a lemon wedge and parsley, this Middle Eastern grill favours bright citrus, warm spice and smoky char over heavy sauce.
$7
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
331Calories
36.2gProtein
19.1gFat
4.5gCarbs
0.6gSugar
1.5gFiber
700mgSodium
96mgChol
3.7gSat Fat
650mgPotassium
60mgCalcium
1.8mgIron
4.5mcgVitamin B12
12mgVitamin C
Goes well with
Crisp Pilsner or wheat beer
local
Ayran
international
gluten-free
protein-rich
low-carb
low-calorie
herb-salt
thirty-min-meals
gluten-free
low-calorie
Instructions
1
Prep
Cut salmon into 1.5-inch cubes and thread onto a metal or soaked wooden skewer, leaving small gaps between pieces for charring.
2
Whisk olive oil, lemon juice, minced garlic, cumin, coriander, paprika, salt and pepper in a small bowl.
3
Marinate
Brush marinade over skewered salmon and chill 20 minutes so the fish firms and absorbs the spices.
4
Grill
Place skewer on a grill or grill pan over high heat, turning every 2 minutes until lightly charred and salmon flakes easily with moist center, about 6 to 8 minutes total.
5
Plate
Slide salmon off skewer onto a plate, scatter with parsley and serve with lemon wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g salmon fillet, skin removed and cut into 1.5-inch cubes
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp lemon juice
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp ground coriander
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 22 lemon wedge, for serving
- 2 tsp2 tsp parsley
