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
- ⅓ 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.
Leave a comment
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.