Middle Eastern Salmon and Lemon Kebabs
with cauliflower rice / citrus and avocados
Alternating salmon and lemon makes kebabs that are eye-catching and flavorful. A bright, citrus-packed salad keeps this meal fresh and bright.
Smarts: This meal takes quite a bit of prep, from threading the salmon onto skewers to chopping the citrus and avocado. Feel free to simplify by leaving the salmon filets whole and just searing in a pan. (Top with the lemon slices.)
Cooking Methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.
Ingredients
- Cauliflower florets - 12 oz
- Butter - 1 Tbsp
- Skewers, wooden, bamboo, or metal - 16
- Salmon - 1 1/2 lbs , cubed (look for skinless salmon filets or ask the fishmonger to remove the skin)
- Za'atar - 1 Tbsp
- Lemons - 2 , sliced thinly into rounds
- Shallots - 1 clove , diced
- Mustard, Dijon - 1/2 tsp
- Vinegar, red wine - 2 tsp
- Oil, olive - 2 Tbsp
- Citrus fruit - 1 lb , chopped (grapefruit, oranges, or a combination)
- Avocados - 2 , chopped
Choose Cooking Method
Prep
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Cauliflower rice - (Double if making Wednesday’s meal.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
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Skewers - (Get grill heating before continuing with prep.) If using wooden / bamboo skewers, soak in water for 10 minutes.
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Make vinaigrette - Dice shallots. Whisk shallots with mustard and vinegar. Add oil while whisking. (Can be done up to 5 days ahead)
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Salmon - Rinse and pat dry. Chop into 1” / 2.5 cm cubes. (Note: Don’t worry if some pieces aren’t perfectly cubed; you can fold them over when threading them onto skewers.) Toss salmon with za’atar and some salt and pepper. (Can be done 1 day ahead)
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Lemons - Thinly slice into rounds. (Can be done 1 day ahead)
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Citrus fruit / Avocados - Prep as directed and combine.
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Assemble skewers - Alternate threading salmon and lemons (folded into halves or quarters) onto skewers. (Using two skewers together can make it easier to flip the skewers as they cook.)
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Make
-
Heat grill to 450F / 232C degrees. Clean grates and brush with some oil. Add salmon kebabs and sear on both sides until salmon is just cooked through, 4 to 5 minutes total.
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Toss citrus and avocados in vinaigrette. Season with a pinch of salt.
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If cauliflower rice was made ahead, reheat in the microwave (reserve half if doubled).
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Serve salmon skewers with cauliflower rice and citrus / avocados on the side. (The citrus / avocados and vinaigrette are great spooned over top of the cauliflower rice.) Enjoy!
Prep
-
Cauliflower rice - (Double if making Wednesday’s meal.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
-
Skewers - If using wooden / bamboo skewers, soak in water for 10 minutes.
-
Make vinaigrette - Dice shallots. Whisk shallots with mustard and vinegar. Add oil while whisking. (Can be done up to 5 days ahead)
-
Salmon - Rinse and pat dry. Chop into 1” / 2.5 cm cubes. (Note: Don’t worry if some pieces aren’t perfectly cubed; you can fold them over when threading them onto skewers.) Toss salmon with za’atar and some salt and pepper. (Can be done 1 day ahead)
-
Lemons - Thinly slice into rounds. (Can be done 1 day ahead)
-
Citrus fruit / Avocados - Prep as directed and combine.
-
Assemble skewers - Alternate threading salmon and lemons (folded into halves or quarters) onto skewers. (Using two skewers together can make it easier to flip the skewers as they cook.)
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Make
-
Heat a grill pan over medium heat. Brush pan with some oil. Add salmon kebabs and sear on both sides until salmon is just cooked through, 6 to 8 minutes total.
-
Toss citrus and avocados in vinaigrette. Season with a pinch of salt.
-
If cauliflower rice was made ahead, reheat in the microwave (reserve half if doubled).
-
Serve salmon skewers with cauliflower rice and citrus / avocados on the side. (The citrus / avocados and vinaigrette are great spooned over top of the cauliflower rice.) Enjoy!
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