Lemon Salmon Kebabs

I have great news - my lemon tree has 4 lemons this year!  All of this Georgia rain has been good for something - lemons.

I know that they look like limes now but trust me, by Christmas they will be a brilliant shade of yellow.  

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

Ingredients

• 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

Instructions

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.

Serve immediately.

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.

Ciao!