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Mediterranean Grilled Salmon Skewers

Mediterranean Grilled Salmon Skewers

 

PREPARATION TIME 20 MINS
SERVES  4 PEOPLE
DIETS KETO, PALEO, LOW CARB, LACTOSE-FREE, GLUTEN-FREE

 

INGREDIENTS

  • 2 lbs Bakkafrost Salmon fillet
  • 3 lemons 
  • 1 large courgette
  • 1 small red onion
  • ⅔ cup grape tomatoes
  • 4 garlic cloves, minced
  •  cup olive oil
  • ½ tsp cumin
  • ½ tsp chili powder
  • ¼ tsp coriander
  • 1 tsp thyme
  • 1 tsp oregano
  • ¼ tsp red pepper flakes
  • 1 tsp dill
  • 1 tsp sea salt
  • ½ tsp ground black pepper

 

INSTRUCTIONS

STEP 1

Remove the skin from the salmon fillet and chop into 1-2 inch chunks. Juice two of the lemons and slice the other removing and discarding seeds. Thinly slice the courgette and red onion.

STEP 2

Add all of the cubed salmon, veggies, garlic, dried spices, olive oil, and lemons to a large prep bowl and toss to combine. Cover with foil and marinade in the fridge for at least 20 minutes up to 2 hours.

STEP 3

Once the salmon and veggies have marinated spray 6×12 inch metal skewers and add all the salmon and veggies to the skewers alternating everything. 

STEP 4

Spray your grill with cooking spray, then heat it to 350°F. Once the grill has heated, add the kabobs to the grill and cook 3-5 minutes per side. The salmon will turn pink when it is finished and have a bit of a char. Once cooked remove from the grill and serve warm with tzatziki sauce.

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