Back to school might be a state of mind this year rather than an actual pilgrimage to somewhere that is not the living room couch, but we still need to eat!!
Or so my family keeps telling me.
Meal after meal after meal after meal after meal after meal after meal after.
Not going to lie, it’s exhausting.
I don’t think I’m actually doing more cooking than normal, but somehow the meal planning and prepping fatigue is so much more than usual.
Oh, and the constant request for snacks. SO. MANY. SNACKS.
And not just from the toddler. (Husband, I’m looking at you.)
There’s also the toddler pickiness, which is out of control lately.
When even pasta has made it onto the no fly list, you know you’re in trouble.
Strangely enough, salmon is ALWAYS acceptable and Remy actually shrieks for joy when she finds out it’s on the dinner menu. I don’t know who this alien child of mine is, but I’ll take it.
We’ve been eating salmon about once a week, which means I’m constantly searching for new ways to prepare it.
These salmon skewers from the Falastin cookbook by Sami Tamimi are E V E R Y T H I N G.
First of all: FOOD ON A STICK. I don’t know why, but it’s the best.
Second of all: SO MUCH FLAVOR! This recipe (and almost all the fish recipes in this cookbook, actually) feature a spice mix that is unlike anything I’ve ever had before. It’s a blend of cardamom, turmeric, cumin, and paprika, and I’m obsessed with it.
Third of all: SO EASY. All you need to do is get your salmon marinating and remember to preheat your oven. After that, you’ll be smooth sailing to dinner.
- 2 tsp ground cardamom
- 2 tsp ground cumin
- 2 tsp ground turmeric
- 1 tsp paprika
- 1¾ lb salmon, skinless, boneless, and cut into 1.5-inch cubes
- 1 tbsp fish spice mix
- 2 tsp sumac
- 3.5 tbsp olive oil
- salt and black pepper, to taste
- 2 onions, halved lengthwise and each half quartered into 4 chunks
- 12 cherry tomatoes
- 2 cups parsley
- 1 garlic clove, minced
- 6 tbsp olive oil
- salt and black pepper
- 1 lemon
- Combine all of the spices in a small container and mix to combine.
- If you are using wooden skewers, soak them in cold water for 1 hour before using.
- Pour the salmon cubes into a large bowl with the fish spice mix, sumac, 2 tbsp olive oil, ¾ tsp salt, and black pepper. Stir to combine and place in the refrigerator to marinate for 1 hour.
- When ready to cook, heat oven to 475F.
- To assemble the skewers, thread a cherry tomato onto the skewer, followed by the salmon chunks and the onion pieces. Finish each skewer with a second tomato.
- Place the skewers on a parchment lined baking sheet. Bake for 7-10 minutes, turning halfway through the baking time.
- Combine the parsley, garlic, olive oil, ¼ tsp salt, and black pepper in the bowl of a food processor or blender. Puree until smooth. Add lemon juice to taste.
- Drizzle the skewers with the parsley oil just before serving.