Spiced Salmon Kebabs

4 Jun

I saw this recipe in June addition of Bon Appetit. It looked quick, simple and perfect for a mid week meal – I also liked the idea of making a kebab with salmon. C and I tend to buy a large bag of frozen salmon filets from Costco, and slowly work a way through them, but usually we have them as steaks, so I thought this would be fun to try.

IMG_1081

Now I did a few things wrong such as cut my salmon in far too small pieces and left them under the broiler for too long, so they were slightly dry, and as I didn’t have lemons I used limes – but it was still tastey and I would make it again. However instead of using lemon or lime in between the salmon, I think I would squeeze the juice over the salmon and would put something entirely different such as capsicum or cherry tomatoes in between. As I immediately discarded the slices of lime and did not feel that they added much flavour.

We had it with a side of stir fried garlic spinach and mushrooms, a mushroom kebab (which tasted surprisingly good!) and thick yoghurt and cream cheese sauce (which for some reason never made it on to the photo). As C and I are not really eating any carbs at the moment – we have been on a LCHF diet for the last 2 month (if you want you can read about our adventure here) this makes for a perfect meal. The high fat content of the salmon and cream dressing makes you feel full that you will not even miss the carbs! Plus it means there is room for some dark chocolate later ;)

Spiced Salmon Kebabs – 4 servings

  • 2 tbsp. chopped fresh oregano
  • 2 tsp, sesame seeds
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 1/4 tsp crushed red pepper flakes
  • 4 salmon skinless salmon fillets cut into 2.5cm pieces
  • 2 lemons very thinly slices into rounds
  • 2 tbsp. olive oil
  • 16 bamboo skewers soaked in water

Prepare grill for medium heat. Mix oregano, sesame seeds, cumin, slat 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 skewer to make 8 kebabs total (by threading them onto 2 skewers, it stops the salmon from flipping and spinning when you turn them)

Brush with oil and season with reserved spice mixture on both sides of the skewers

Grill, turning occasionally until fish is opaque throughout, 5-8 minutes

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Not the pretties picture in the world (the shadows are everywhere) but wanted you to get an idea of how the mushroom kebabs looked!

9 Responses to “Spiced Salmon Kebabs”

  1. dalo2013 June 4, 2013 at 04:17 #

    They look great!

  2. Kavi June 4, 2013 at 12:36 #

    This looks delicious!

  3. Kalyan July 12, 2013 at 16:26 #

    Just mouthwatering….looks delicious!

  4. Anwar July 31, 2013 at 20:24 #

    Looks delicious and seriously seems pretty simple overall to make. Something I should definitely try.

    • The Travelling Chopsticks August 1, 2013 at 00:56 #

      Hi Anwar – thanks so much for stopping by! Yes it is incredibly simple, just make sure you don’t cut the salmon in too small pieces like I did, otherwise they will cook too quickly! IF you try it, let me know how it goes :)

  5. Kumar's Kitchen August 9, 2013 at 07:21 #

    scrumptious kebobs, such a lovely color and absolutely addictive taste :-)

    • The Travelling Chopsticks August 30, 2013 at 22:30 #

      Thanks Kumar – yes, they are really good, but as long as you don’t do the same mistakes that I did :) Thanks for stopping by and I am looking forward to reading you and your wife’s blog! Indian cuisine is my all time favourite food! :)

  6. Lee July 4, 2014 at 14:45 #

    Oh my word, that looks like the best thing in the world, ever! I must try this soon! I have been gathering information to prepare a grocery list so I can start LCHF (daunting; I am a research hog and get lost in the details and overwhelmed), and this looks so simple and OMG delicious! Thank you so much for the time and effort you take to write this blog and share this information with the rest of us. Bless you. =)

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  1. Salmon Kebabs | LCHF...What? - June 4, 2013

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