Grilled Salmon Kebabs
Prep Time
25 minutes prep + 1 hour soak time for skewers
Number of Servings
4
Recipe Source
From Natalie Jill’s 7 Day Jump Start by Natalie Jill ($27.99, Da Capo, 2016)
Ingredients
- 2 Tbsp chopped fresh oregano
- 2 tsp raw sesame seeds
- 1 tsp ground cumin
- 1⁄4 tsp crushed red pepper flakes
- 1 1⁄2 lb boneless skinless wild salmon fillet, cut into 1-inch pieces
- 2 lemons, very thinly sliced into rounds
- Olive oil spray
- 1 tsp pink Himalayan salt
- 16 bamboo skewers soaked in water for 1 hour
Directions
- Heat grill or grill pan to medium-high heat.
- Mix oregano, sesame seeds, cumin, and red pepper flakes in a small bowl to combine; set spice mixture aside.
- Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total.
- Spray fish lightly with oil, and season with salt and reserved spice mixture.
- Lightly dust grill with oil. Place fish on grill and cook, turning occasionally, until fish is opaque throughout, about 8 to 10 minutes total.
Nutrition Info
Per serving: 272 Calories, 34 g Protein, 3 g Carbohydrates, 1 g Fiber, 13 g Total fat (2 g sat, 5 g mono, 5 g poly), 152 mg Sodium, ★★★★★ Vitamin B2 (riboflavin), B3 (niacin), B6, B12, Pantothenic acid, Copper, Molybdenum, Phosphorus, Selenium, ★★★ Vitamin B1 (thiamine), ★★ Biotin, ★ Vitamin C, E, Folate, Iron, Magnesium, Potassium, Zinc
