I've had my lemon tree for about 5 year now and every year, I manage to get a single lemon that actually grows to maturity. I savor my one lemon every year and I always make something really special with it. Remember the lemon twist loaves that I made form my token lemon in 2011? If you missed that recipe - you NEED to check it out.
This year I have 4 lemons - I'm already imagining all of the yummy lemon treats that I can make with this years home grown fruit. Apparently watching my lemons grow have influenced my recipe selection because I cut 4 different recipes out of magazines this week - all with lemons. One of the recipes that caught my attention was this recipe for Lemon Salmon Kebabs from www.myinvisiblecrown.com.
I went against my better judgment at the supermarket and I bought a different kind of salmon than I usually buy. They were completely sold out of the type that I like to use so I talked myself into another type of salmon. I was so disappointed because this was the wimpiest piece of salmon that I've ever seen. The pieces were thin AND I had to spend 30 minutes taking the skin off. Lesson learned - next time I am waiting until they have really great salmon at the supermarket.
Lemon Salmon Kebabs
- 1 1/2 lbs salmon fillet (preferable wild caught) cut into 1 inch cubes
- 3 tablespoons fresh dill, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 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 white wine 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 food processor. Pulse to combine and set aside.
(As luck would have it, I had fresh dill AND fresh parsley in my herb pot.)
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.
These salmon skewers were amazing. I LOVED the flavor and they were super easy. Even though my salmon pieces were pretty wimpy, they were great - just imagine how good they would be with thick, hearty salmon cubes.
Recognize that bread on the plate? That is my whole wheat pecan demi baguette. By the way - it's even more amazing when it's toasted on the Big Green Egg.