I really like salmon. This recipe does not disappoint. I don't think I had as many pieces of salmon as the recipe expected, so I ended up with lemon at the start and end of each skewer, but I don't think it really mattered. The recipe is good.
4 servings
Active: 25 minutes
Total: 25 minutes
Ingredients
2 tablespoons chopped fresh oregano
2 teaspoons sesame seeds
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
1 1/2 pounds skinless salmon fillet (preferably wild), cut into 1-inch pieces
2 lemons, very thinly sliced into rounds
2 tablespoons olive oil
Special Equipment
16 bamboo skewers soaked in water 1 hour (I used metal skewers - I hate wood skewers on the grill)
Preparation
Prepare grill for medium heat. Mix oregano, 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.
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