Spiced salmon skewers topped with parsley oil make for a quick and healthy weeknight dinner!
Yield: 6-8 skewers
Ingredients
For the fish spice mix
2 tsp ground cardamom
2 tsp ground cumin
2 tsp ground turmeric
1 tsp paprika
For the skewers
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
For the parsley oil
2 cups parsley
1 garlic clove, minced
6 tbsp olive oil
salt and black pepper
1 lemon
Instructions
For the fish spice mix
Combine all of the spices in a small container and mix to combine.
For the skewers
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.
For the parsley oil
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.