Middle Eastern Salmon and Lemon Kebabs
with avocado citrus salad
- Citrus (like grapefruit or oranges) - 2 to 3, segmented
- Shallots - 1 Tbsp, minced
- Mustard, Dijon - 1/2 tsp
- Vinegar, red wine - 2 Tbsp
- Oil, olive - 3 to 4 Tbsp
- Avocados - 1, sliced
- Salad greens - 1/4 lb
- Almonds, sliced - for serving
- Skewers - 16
- Salmon - 1 1/2 lbs, cubed
- Lemons - 2, sliced thinly into rounds
- Oregano - 1/2 tsp
- Coriander - 1/2 tsp
- Za'atar - 1 tsp ((sub thyme))
- Oil, cooking - 1 to 2 Tbsp
- Dill, fresh - a sprig or two, chopped
- Skewers - Soak in water.
- Salmon - Rinse and dry fish. Chop into 1" (2.5 cm) cubes (It's OK if some pieces can't be perfectly cubed. We'll just fold them over when skewering.). Toss with salt & pepper.
- Lemon - Slice as thinly as possible.
- Citrus - Supreme (that's just the fancy French word for segmenting orange slices, but if you use it, people will think you're so cool). (Can be done up to 2 days ahead)
- Shallots - Mince. (Can be done up to 3 days ahead)
- Spice mix - Mix together oregano, coriander, and za'atar. (Can be done up to 5 days ahead)
- Assemble each kebab with two skewers (When you use just one, ingredients often roll around, making it hard to flip efficiently). Alternate salmon cubes and lemon, folding lemon slice in half. Brush both sides with cooking oil and then sprinkle with spice mixture.
- Preheat a grill pan over medium-high heat. Add salmon kebabs and sear on both sides for about 3 to 4 minutes. Remove and set aside.
- Whisk together shallots, mustard, red wine vinegar, and olive oil. Season to taste with salt & pepper. For more vinaigrette ideas, check out this video.
- Slice avocado. Toss vinaigrette with greens, citrus, and avocado. Top with almonds.
- Enjoy kebabs with chopped dill and salad (BTW, you can eat the lemons!)
Very good, Next time tho, I will use fresher Salmon. I used frozen and it was harder to put on the skewers. The salad was awesome. That citrus makes the salad pop in taste. I actually realized an hour after eating that I forgot the Avocado . I will make this again.0 Helpful
We made this on the actual grill (medium heat, 3.5 min on each side) and it was a hit (except the kid who really didn’t want lemon on hers so it kind of fell apart on the grill, but she still enjoyed it despite the mess). Spouse called it “dessert salad”.0 Helpful
Salmon was delicious! This whole meal was very simple, but looked extremely impressive.0 Helpful
Loved the salmon (it was even better cold the next day:) The salad didn't do it for me though for some reason--maybe my dressing was off. Glad I learned how to segment grapefruit though!0 Helpful
The salmon was ah-mazing!0 Helpful
I used a bit more oregano, and then thyme and a bit of marjoram in place of za'atar. We loved both the salmon and the salad.0 Helpful