Wednesday, 24 February 2010

Skewered Spiced Salmon with Tabbouleh 

Prepare the Tabbouleh first and set aside.

(see below)

For the salmon

1 clove garlic
1 tsp sea salt
1 tsp grated fresh ginger
1/2 tsp brown sugar
1 tsp chilli powder
1/4 tsp ground Cinnamon
1 tsp ground Cumin
2 lemons , zest and juice only
4 salmon fillets, around 5oz in weight, cut into cubes
1 tbsp olive oil
Freshly ground black pepper
1 tbsp chopped Coriander

Crush the garlic with the salt in a pestle and mortar, add the olive oil, grated ginger and crush to a paste.  Add the Cinnamon, Cumin, Chilli powder, sugar, lemon juice and zest.  Stir in the chopped Coriander.

Add the salmon cubes to the mixture, coat well and leave them to marinate for 15 minutes.

Put the salmon cubes onto skewers, 2 per person (if you are using wooden skewers soak them in water first) and grill the salmon for 2-3 minutes each side, under a hot pre-heated grill.

Serve hot with the Tabbouleh.


4 tablespoons bulgur wheat
100ml (4 fl oz) boiling water
1 tbsp chopped parsley
1 tbsp chopped mint
5 tomatoes, de-seeded and diced
1 small onion, finely diced
1 dessertspoon extra virgin olive oil
1 lemon, juiced
salt to taste

Place the bulgur in a small mixing bowl.  Add the boiling water, mix and cover with a tea towel.  Let it stand for 1 hour.  Drain off any excess water.  Combine the bulgur with the rest of the ingredients, mix well and serve with the salmon skewers.

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