Empty My Fridge
The Best Garlic, Herb & Salmon Salmon Kabobs
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 their juice to get about 1/4 cup. Add the olive oil, grated or pressed garlic, Dijon mustard, dill, thyme, salt and pepper, then whisk well.
- Cut the salmon (skin removed if you like) into roughly 1-inch chunks. Toss them in the marinade until well coated.
- Cover and refrigerate for at least 30 minutes to 1 hour, or overnight.
- Soak bamboo skewers in water until fully covered.
- Thinly slice 1 to 2 lemons, then cut the slices into wedges.
- Thread the salmon chunks onto the skewers, placing lemon slices between every piece or every other piece.
- Oven: preheat to 425F with the rack in the middle, switching to broil once hot. Set the skewers on a wire rack over a foil-lined baking sheet and broil on high for 5 to 7 minutes per side, turning once golden and slightly charred, until the internal temperature reaches 135F to 140F.
- Grill: preheat the grill to 525F for at least 10 minutes, with the grates very hot and oiled. Grill the skewers over medium flame for about 3 to 4 minutes per side, turning until cooked all over and they reach 135F to 140F inside.
- For the sauce: put the yogurt in a small bowl, add the zest of 1 large lemon (no juice), grated or pressed garlic, salt, pepper, dill, chives and a drizzle of olive oil, then mix well.
Summarized from Tatyana's Everyday Food's video. Watch it for the details.
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