To be honest, I rarely cook salmon. I'm extremely picky about cooked salmon. Since I'm more of a sashimi kind of girl, I usually prefer the raw variety. However, when I came across this delicious looking recipe in Bon Appetit, I decided to give salmon another shot. It was also a reason to gather friends and fire up the grill on a cool summer's evening.
I'm a huge fan of grilled foods but I'm not a master griller, so I usually leave the job to men in my life with the grilling skills. This past weekend, my brother took the helm at the grill and cooked the salmon I prepared. This grilled salmon recipe turned out as tasty as it looks! It will become a regular at future barbecues.
The end of summer is fast approaching. Squeeze in the season's last barbecue with this grilled salmon recipe along with your other favorites!
Spiced Salmon Skewers from Bon Appetit June 2013 issue 2 tbsp chopped fresh oregano 2 tsp sesame seeds 1 tsp ground cumin 1 tsp kosher salt 1/4 tsp crushed red pepper flakes 1 ½ lbs skinless salmon fillet, cut into 1-inch pieces 2 lemons, thinly sliced into rounds 2 tbsp olive oil
16 bamboo skewer soacked in water 1 hour
Prepare grill for medium heat. In a small bowl, mix oregano, sesame seeds, cumin, salt, and red pepper flakes to combine and set aside.
Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total. Brush with oil and season with spice mixture.
Grill, turning occasionally, until fish is opaque throughout, 5-8 minutes.