Skewered and grilled, these flavourful salmon kebabs are perfectly accompanied by pita bread.
Main INGREDIENTS
- Fish & Seafood
Ingredients
Method
Ingredients
FOR THE MARINADE
- 80ml olive oil
- 5ml sesame seed oil
- Juice and zest of 2 limes
- 5ml chilli flakes
- 1 pinch of sea salt
- 10ml honey
- 5ml harissa spice blend or smoked paprika
FOR THE SALMON
- 1kg fillet of fresh salmon (using the belly for thickness and not the tail end)
- 300g spring onion or baby leeks
TO SERVE
- Halved and grilled pita bread
- Radish slices
- Freshly chopped dill
- Lemon yoghurt
- Lime wedges
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Method
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1To make the marinade, mix all the ingredients together.
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2Cut the salmon up into large, evenly sized chunks. Place in the marinade and set aside at room temperature to immerse in the flavours for about 15 minutes.
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3Cook the spring onions or baby leeks whole over an open flame until just charred and slightly soft. Cut them into evenly sized pieces big enough to thread through a skewer. To assemble your skewers, place each piece of salmon on a skewer with spring onion or leek between each salmon piece.
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4Heat the Le Creuset 24cm Cast Iron Square Grill on medium-high heat and cook each skewer for 2 -3 minutes a side until cooked to your liking. If you are keeping the fish's skin on, cook the skin side slightly longer for a crispy finish. Serve with halved and grilled pita bread, with radish slices, freshly chopped dill, lemon yoghurt with hot salmon skewers and lime wedges.
