Regularly I remind myself to eat more fish, it is a great source of protein and high in omega 3’s. But fish can be expensive and I am a big meat eater so trying to make a switch isn’t always easy. I’ve found that adding fish to my meal plan by eating it a minimum of twice a week is the way forward for me and hopefully, I can build on that. Salmon was my least favourite fish for some time unless it was smoked, but these salmon skewers have converted me. The mustard and citrus notes are wonderfully accompanied by the tangy herb sauce. For a low-carb option, it’s perfect served with a salad but for a more rounded meal add rice or chips.
Salmon Skewers with Tangy Herb Dressing Recipe
Ingredients (serves 1 person, just multiply by however many mouths you’re feeding)
For the Salmon
1 salmon fillet, cut into 1-inch squares
1/2 a lemon, thinly sliced
1 tsp parsley, freshly chopped
1 large garlic, bashed with a knife
1/2 teaspoon of dijon mustard
1/2 Tbsp olive oil
Juice of 1/2 a lemon
pinch of salt and pepper
Tangy Herb Dressing
1-2 Tbsp coconut yoghurt (or 1 Tbsp of full-fat mayonnaise)
1/2 a small lemon, zest and juice
1 tsp capers
1/2 a shallot, peeled and roughly chopped
1 tsp of fresh parsley, chopped
salt and pepper to taste
- Add your salmon chunks and marinade to a bowl, stir to coat evenly and let sit for 15 minutes.
- While the salmon marinades, it’s time to make your tangy herb dressing. Super easy, just add all the ingredients to a bowl and stir them together. Adjust the seasoning to your own taste.
- Skewer your salmon; one piece of salmon then one thin slice of lemon folded in half until your skewer is full.
- Heat a griddle pan (your grill would work well too) to a medium-high heat.
- Place your skewers in your griddle pan and cook the salmon on either side for 3-4 minutes or until it is just cooked through.
This makes for a great lunch or dinner, even for the fussiest of fish eaters- Danny was trying to pinch some before I’d even taken the photos!
Will you give this recipe a go?
Notes: You can add some agave or coconut sugar to your dressing if you like things slightly sweeter!