Broiled Herb Salmon Skewers

May 21st

I bought a giant bag of wild caught salmon at Costco –  I know we should be eating it weekly (at least) but when I combine the sticker shock with the fact that neither kid enjoys the taste, it rarely makes an appearance. Enter Costco! These skewers were delish and coming next week, a crispy mustard baked salmon. 

Cubing raw salmon was even less fun than peeling the skin off, but it was worth it in the end. The flavor was bright and skewers are always a good time. If you want to make this mid-afternoon I’d skewer them after mixing, and just let them marinate on the sticks. That way you can heat your broiler and dinner can be ready, literally, in ten minutes. Unfortunately my baby, who attacks most food like a starved shark, wants nothing to do with salmon. It was funny, actually, because he wasn’t bright enough to turn his head – like he’d gleefully snap at the piece I kept putting in his mouth but then immediately spit it out with a horrified look on his face. I was like – don’t you remember when we did this 30 seconds ago? But then again, I liked his positive attitude.

Rich and I didn’t spit anything out – we loved these. Healthy, bite-sized, herbalicious and tender as all get out. A healthy dinner but pretty enough on the plate for company, this was a novel take on salmon for me but one I’ll be repeating again soon.

Broiled Herb Salmon Skewers

Serves 4

2 tbsp. olive oil

zest of 1 lemon

1 tbsp. lemon juice

2 tbsp. dijon mustard

1/4 c. finely chopped fresh mint leaves

1/4 c. finely chopped cilantro

1/2 tsp. kosher salt

1 lb. wild caught salmon, skin removed

1. Combine oil, lemon zest, lemon juice, mustard, herbs and salt in a mixing bowl.

2. Cut salmon into 1 1/2 inch cubes and add to bowl. Toss gently to coat salmon in mustard mixture. Refrigerate mixture for at least 30 minutes or up to 1 hour.

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3. Thread salmon onto skewers and preheat oven to broil.

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4. Broil salmon for 8-10 minutes, turning skewers half way through. Serve.

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