Grilled Salmon Kebabs
I know. I know. I know! I disappeared again. Not at all on purpose. It’s just that this is the first summer I’ve been writing this blog and apparently I’m not all that good at time management. Especially when the kids are out of school. We haven’t even really been on any vacations. I’ve just let so many other things get in the way. I’ve had this post for these Grilled Salmon Kebabs sitting on my desktop for weeks. I really have no excuse. AND THEN when I sat down to finally talk to you guys my website was having technical difficulties so I had to wait yet another day!!!
I was sitting by the pool looking at my magazines…that’s one of the things I enjoy the most…my magazines. I get several. Mostly food but a couple others. It’s so much fun to scour all the new recipes and I get so much inspiration from the styling in the photos. This recipe was one I saw in Bon Appetite and just couldn’t stop thinking about it. I didn’t make it exactly as the recipe called for. I tweaked it a little to make it more for me. That’s what I always recommend for you guys. If you’ve been reading my blog for a while you’ll notice that I always encourage people to customize a recipe to fit their family…we’re all different, right? Now, there’s a fine line in tweaking a recipe to fit your tastes and really messing it up. I would never encourage someone to change the foundation of a recipe. Like the amount of flour or something that would cause it to fail. What I suggest is if a recipe has an ingredient that you’re not fond of, change it out. This recipe for example had oregano but I had dill, basil and cilantro growing. I knew that dill goes really well with seafood and I happen to love it so that’s what I used instead. If something has lemons and you’re a lime lover (like me :D) swap it out! When you’re making changes, stay in the same family and you will be fine. I also try and give suggestions for my recipes when I can.
So, this recipe first appeared in the June edition of Bon Appetite. I swapped out the oregano for dill and added parsley for the fresh element. You can never go wrong with fresh parsley. I added black and white sesame seeds where they only asked for white. I liked the color variation. I added some dijon mustard and a few dashes of worcestershire along with some garlic and champagne vinegar and the end result was amazing if I do say so myself! I wish I had taken them off the grill just a minute earlier. I like my salmon more medium rare and these turned out well done. Well done salmon is way different than well done steak. THAT I would never eat. Salmon just gets more flakey. They were still amazing! Just cook them to your liking. My husband doesn’t eat salmon so I had to make it when he was away but my kids LOVE it as much as I do and we cleared these skewers in record time!
Do you love salmon or not? It seems like this is one of those ingredients. People either love it or hate it. I’m a lover for sure!!!
- 1 1/2 lbs salmon fillet (preferable wild caught) cut into 1 inch cubes (I used king salmon)
- 3 tablespoons fresh dill, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon black sesame seeds
- 1 tablespoons white sesame seeds
- 2 tablespoons Dijon mustard
- 1 teaspoon worcestershire sauce
- juice from half a lemon
- 1/4 teaspoon red pepper flakes (or more to taste)
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic, minced
- splash champagne vinegar
- 2 lemons thinly sliced into rounds
- 12 skewers soaked in ice water for an hour
- Heat grill to medium. (You could probably cook on a grill pan on a stove-top)
- Combine dill, parsley, mustard, worcestershire, lemon juice, red pepper, garlic, cumin, and vinegar in a small bowl and set aside.
- Take salmon cubes and thread salmon on two skewers followed by a lemon slice folded in half. Continue until the skewer is full, beginning and ending with salmon. You should have 5-6 skewers completed when you're done.
- Brush with olive oil then heavily with spice mixture.
- Sprinkle with sesame seeds.
- Grill, turning from time to time until fish is opaque. About 4-7 minutes.
- Serve immediately.