Salmon and Cilantro Skewers (Print Version)
# Ingredients:
→ For the marinade
01 -
500 g fresh salmon, diced into chunks
02 -
1 bunch fresh cilantro, finely chopped
03 -
2 tablespoons lime juice
04 -
1 tablespoon lime zest
05 -
2 garlic cloves, mashed
06 -
3 tablespoons olive oil
07 -
1 teaspoon ground cumin
08 -
1/2 teaspoon mild chili powder (if you want)
09 -
Salt and pepper, to taste
→ For the skewers
10 -
1 red bell pepper, cut into chunks
11 -
1 zucchini, sliced into thick rounds
12 -
1 red onion, cut into wedges
13 -
8 wooden or metal skewers
→ For topping (if you want)
14 -
A few sprigs of fresh cilantro
15 -
Lime wedges
# Instructions:
01 -
Mix chopped cilantro, lime juice and zest, garlic, olive oil, cumin, chili powder, salt and pepper in a bowl. Toss in the salmon chunks and coat them well. Cover and stick it in the fridge for 30 mins to an hour.
02 -
If you're going with wooden skewers, soak them in water for 15 mins so they won't burn. Thread salmon chunks, bell pepper pieces, zucchini rounds, and red onion wedges onto each skewer, taking turns with each item.
03 -
Get your BBQ or grill going at medium heat. Cook the skewers for about 8-10 mins, turning them now and then, until the salmon's done but still juicy.
04 -
Warm up a lightly oiled grill pan over medium heat. Cook the skewers for 8-10 mins, flipping occasionally. For oven cooking, warm it to 200°C and pop the skewers on a paper-lined baking sheet for 12-15 mins.
05 -
Lay the skewers on a serving plate. Sprinkle with fresh cilantro and put some lime wedges on the side. Serve them hot with rice, green salad or grilled veggies.
# Notes:
01 -
Don't overcook the salmon or it'll dry out and lose its juiciness.
02 -
Try adding mushrooms or cherry tomatoes for a different veggie mix.