Salmon Leek Skewers With Sesame Seeds Or Nigella
A FEW TIPS & TRICKS:
-When using bamboo/ wooden skewers, it’s advised to soak them in water for about 30 minutes so they don’t burn when they come in contact with the super hot grill.
-For a recipe like this one that includes short cooking time and the skewers don’t need to be turned many times, bamboo skewers are recommended.
-The first time you’re cooking this recipe you might find that double skewering is the way to go, as they are easier to turn on the grill.
-Make sure you get a big filet of salmon and cut big chunks; this way your skewers won’t fall apart or flake while they’re grilling. Same applies to your leek; they should be cut the same size as your salmon.
-Last but not least, make sure your grill as well as your skewers are well oiled before grilling so they don’t stick.
Ingredients
- 1 1/2 lbs 750 g salmon filets, cut into 1-inch squares
- 2 medium leeks trimmed and cut into rounds or a rough chop with pieces large enough to skewer
- 16 10- inch 22 ½-cm bamboo or metal skewers
- For the Salmon Marinade:
- 3 Tbsp finely chopped scallions
- 1/2 Tbsp Dijon mustard
- Seasalt and freshly ground black pepper
- 3 Tbsp extra virgin Greek olive oil and some more for grilling
- 2 Tbsp of fresh lemon juice
- 2 Tbsp sesame seeds
- 2 Tbsp Nigella seeds
Instructions
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Prep: Soak bamboo skewers for at least 1 hour. Preheat the grill to medium.
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In a medium bowl, stir together all of the marinade ingredients: scallions, Dijon mustard, sea salt, pepper, olive oil, and lemon juice.
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Skewer the salmon and leeks alternating between each, onto two skewers at a time. Brush both sides of skewered salmon and leeks with the marinade.
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Oil the grill, then carefully place skewers onto the hot rack. Grill skewers for 3-4 minutes per side or until salmon is cooked through and opaque.
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Sprinkle with sesame and nigella seeds, and serve.
