June 12, 2016
Dinner, Main Dish, Fish,
Salmon, Dairy, Indian, North American, Quick Meals, Entertaining, Summer, Sunday Dinner, Weeknight Meals, Food Processor, Grilling (Outdoor), Marinate, Refrigerator, Stove Top, Heart Healthy, Low Calorie, Low Carbohydrate, No Eggs, Spices, Yogurt, Spring more
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"This is a wonderful and very flavorful dish. Now, I prefer to use salmon; however, cod is equally as good in this recipe. You do want a nice firm thick fish for the kabobs. This does have a few ... not so common ingredients; that, everyone may not have on hand. But, this marinade is equally good on - lamb, chicken, or pork; so, once you try it, I'm sure you will like it - and, make it more often. Also, many spice stores will sell these spices in small packages; so, you don't have to buy a full size jar. And, many online stores carry the smaller amounts too. But, don't forget to visit your local Asian or ethnic market; they are sure to carry these. Now to finish this dish; I like to serve the kabobs with grilled eggplant and zucchini, and grilled pita bread. Maybe some fruit on the side. Prep time does not include time for the fish to marinade."
Spice Blend ... First, I really like to toast the spices. It isn't necessary; but, it really makes a big difference in the flavor. Simply add all the spices to a dry saute pan, and cook 2-3 minutes on medium heat, stirring often. This brings out the oils in the spices. Once the spices are toasted; transfer to a small spice or coffee grinder, and process until fine ground. Now, if you don't have a spice grinder, add them to a ziploc bag; and, using a meat mallet - pound until you get a fine texture. But, the spice/coffee grinder is really the way to go.
Marinade ... Add all the sauce ingredients to a bowl (glass or ceramic only - with citrus, you don't want to use a metal bowl), along with the spice blend; and mix to combine. You can also do this in a large gallon ziploc bag - my favorite. Once the marinade is mixed, add the fish; and, coat until it is all combined. Cover the bowl; or, close up the bag - and, refrigerate for 2 hours - no longer.
Salmon ... Remove the salmon from the refrigerator and marinade; and let it set on the counter to take the chill off. Make sure you discard the marinade.
Skewers ... Add one salmon cube, then 1 thin lemon slice, folded in half. And, continue to repeat until you have used all the salmon and lemons. Note, using the lemons in between adds flavor; but, also separates the salmon on the skewer. If you over crowd the salmon on the skewer, they will just steam; and, not sear or char on the grill. Also, if you are using wooden skewers; make sure to soak them at least 15 minutes, so they do not burn on the grill. Also, don't forget to season the skewers with a little salt and pepper on all sides.
Grill ... I really prefer the outdoor grill for this; but, an indoor grill pan will work just fine. You could also use the broiler; but, you really don't get that nice char. First make sure to oil the grill well. Then, add the skewers to a medium high-high heat grill. They should take around 8-10 minutes; and, I like to rotate them every couple of minutes. The size of your salmon; and, the type of grill can alter the cook time. So keep an eye of them. I prefer my salmon medium; not over cooked and flaky. But, cook to your preference.
Serve and ENJOY! ... As mentioned, I love to serve this with grilled eggplant and zucchini; and grilled pita on the side. And, after plating; don't forget to garnish with the mint and scallions.
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