Empty My Fridge
Easy Garlic & Lemon Salmon Skewers
Ingredients
- Salmon2 lb
- Lemon¼ cups + 2
- Olive oil¼ cups + 1–2 tbsp
- Dijon mustard1 ½ tbsp
- Maple syrup1 ½ tbsp
- Garlic9
- Thyme1 tbsp
- Dill · chopped3 tbsp
- Salt2 ½ tsp
- Black pepper · ground
- Yoghurt1 cup
- Chive · chopped1 tbsp
Instructions
- Zest the lemons into a large bowl and squeeze in the juice, about ¼ cup. Add the olive oil, grated or pressed garlic, Dijon mustard, dill and thyme, then season with salt and pepper and whisk.
- Cut the salmon into 1-inch chunks, removing the skin if you like. Toss the chunks in the marinade until coated.
- Cover and refrigerate for at least 30 minutes to 1 hour, or overnight.
- Soak bamboo skewers in water while the salmon marinates.
- Thinly slice 1 to 2 lemons and cut the slices into wedges. Thread the salmon chunks onto the skewers, alternating with lemon between pieces.
- To broil: preheat the oven to 425°F with the rack in the middle, then switch to broil. Set the skewers on a foil-lined baking sheet on a wire rack and broil on high for 5 to 7 minutes per side, turning once golden and slightly charred, until the internal temperature reaches 135°F to 140°F.
- To grill instead: preheat the grill to 525°F for at least 10 minutes, with very hot, oiled grates. Grill the skewers over medium flame for 3 to 4 minutes per side until cooked through and they reach 135°F to 140°F inside.
- For the yogurt sauce, mix 1 cup plain yogurt with the zest of 1 lemon (no juice), 3 pressed or grated garlic cloves, salt, pepper, 1 tbsp chopped dill, 1 tbsp chopped chives and a drizzle of olive oil.
Summarized from Tatyana's Everyday Food's video. Watch it for the details.
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