Grilled Salmon Kebabs

• Seafood

  • 1 1/2 lbs Salmon

• Produce

  • 3 tbsp Dill, Fresh
  • 1/4 tsp Garlic
  • 1/2 Lemon, Juice from
  • 2 Lemons thinly sliced into, rounds
  • 1 tbsp Parsley, fresh

• Condiments

  • 2 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce

• Baking & Spices

  • 1 tbsp Black sesame seeds
  • 1/4 tsp Red pepper flakes
  • 1 tbsp Sesame seeds, white

• Oils & Vinegars

  • 1 splash Champagne vinegar

• Nuts & Seeds

  • 1/4 tsp Cumin

• Other

  • 12 Skewers soaked in ice water for an hour

Found on myinvisiblecrown.com

Ingredients

• 1 1/2 lbs salmon fillet (preferable wild caught) cut into 1 inch cubes (I used king salmon)
• 3 tablespoons fresh dill, finely chopped
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon black sesame seeds
• 1 tablespoons white sesame seeds
• 2 tablespoons Dijon mustard
• 1 teaspoon worcestershire sauce
• juice from half a lemon
• 1/4 teaspoon red pepper flakes (or more to taste)
• 1/4 teaspoon cumin
• 1/4 teaspoon garlic, minced
• splash champagne vinegar
• 2 lemons thinly sliced into rounds
• 12 skewers soaked in ice water for an hour

Directions

• Heat grill to medium. (You could probably cook on a grill pan on a stove-top)
• Combine dill, parsley, mustard, worcestershire, lemon juice, red pepper, garlic, cumin, and vinegar in a small bowl and set aside.
• Take salmon cubes and thread salmon on two skewers followed by a lemon slice folded in half. Continue until the skewer is full, beginning and ending with salmon. You should have 5-6 skewers completed when youre done.
• Brush with olive oil then heavily with spice mixture.
• Sprinkle with sesame seeds.
• Grill, turning from time to time until fish is opaque. About 4-7 minutes.
• Serve immediately.