Who loves salmon? It is by far my favorite fish. Now that my kids are a little older, I have to be more creative to get them to eat it with the same enjoyment. Serving salmon on skewers is the way to go.
What is Chermoula? It is a delicious sauce made with toasted cumin seeds, fresh parsley and cilantro, lemon, and garlic. The flavors are delicious over any grilled fish, meat, tofu, and veggies. However, my favorite way to use Chermoula is with fish. In this recipe, it acts as both a marinade and a sauce to make the preparation time super quick.
Let me know if it is a winner in your home.
tag @shelbylaranutrition with your skewer creations!!!
Salmon & Chermoula Skewers
Salmon is the most nutrient-dense fish. The omega 3 fatty acids are a must to help with heart and brain health. Salmon is such a fulfilling fish and you will feel great after eating it. I promise that serving this recipe on skewers will convert anyone to becoming a salmon lover.
- 2 pounds Salmon, skin, and bones removed
- 1 tsp cumin seeds, quickly toasted in a dry sauté pan or toaster
- 1 cup chopped fresh parsley leaves or 1 tsp dried
- 1 cup chopped cilantro leaves or 1 tsp dried
- 1 garlic clove, minced
- 1/2 lemon, zest and juiced
- pinch chili flakes
- pinch salt
- 1/3 cup olive oil
- 3 Tbsp whole milk yogurt or greek yogurt
Soak 8 wooden skewers in water for 20 minutes.
Cut the salmon into 1" inch pieces and place in a bowl.
To make the chermoula, in a blender, combine all the remaining ingredients except the yogurt and blend for 1 minute.
Pour half the sauce over the salmon, add a pinch of salt and mix well.
If time, allow the mixture to marinate for 10 minutes.
Combine the remaining sauce with the yogurt and store in the fridge until ready to serve
When ready to cook, divide the salmon pieces evenly among the skewers and heat a grill or grill pan over medium-high heat.
Grill the salmon for 5 minutes on each side, or until the pieces are nicely browned and cooked through.
Serve the skewers with the chermoula-yogurt sauce and Enjoy!!!