Elevate your dinner game with our delectable Grilled Salmon Skewers paired with a refreshing Herby Coconut Yogurt Dressing. Bursting with vibrant flavors and wholesome ingredients, this recipe promises a delightful culinary adventure that’s as satisfying as it is nutritious. Whether you’re hosting a summer barbecue or simply craving a light and flavorful meal, these salmon skewers are sure to impress your taste buds and leave you craving more.
In our household, these Grilled Salmon Skewers have become synonymous with lazy Sundays spent lounging in the backyard with loved ones. From the moment the marinade infuses the succulent salmon cubes with zesty lime and smoky paprika, anticipation fills the air. As the skewers sizzle on the grill, laughter and conversation flow freely, creating unforgettable memories with each delicious bite. And when paired with the creamy goodness of the herby coconut yogurt dressing, it’s a culinary experience that transports us to tropical paradise, even if just for a moment.
“Why This Zesty Grilled Salmon Delights Every Palate”
- Fresh salmon cubes marinated in a tantalizing blend of lime, paprika, coconut aminos, and spices, resulting in a burst of flavor with every bite.
- Tender courgette ribbons add a pop of color and texture, perfectly complementing the succulent salmon.
- The herby coconut yogurt dressing, with its creamy coconut yogurt base and zesty lemon, adds a refreshing contrast to the smoky flavors of the grilled salmon.
- Quick and easy to prepare, this recipe is ideal for weeknight dinners or weekend cookouts with family and friends.
- Versatile and customizable, you can easily adjust the seasoning and accompaniments to suit your taste preferences and dietary restrictions.
Ingredients:
- 200 g fresh salmon (roughly 7 oz or 2 small salmon fillets)
- 1 tsp paprika
- 2 tbsp extra virgin olive oil
- Juice of 1/2 large lime
- 1 tsp coconut aminos
- Pinch of cracked black pepper
- Pinch of Pink Himalayan or sea salt
- 1 medium courgette (zucchini)
- 2 tbsp coconut yogurt (Greek yogurt if preferred)
- Squeeze of lemon (to taste)
- 1 – 2 tbsp chopped fresh coriander (cilantro)
- Pinch of Pink Himalayan or sea salt
- Pinch of cracked black pepper
Directions:
- Remove the skin from the salmon and chop it into cubes approximately 2cm x 2cm.
- In a small bowl, mix 1 tbsp of olive oil, lime juice, paprika, coconut aminos, salt, and pepper to create the marinade. Coat the salmon cubes with the marinade and refrigerate for at least an hour, or preferably overnight, to enhance the flavor.
- Using a vegetable peeler, create courgette ribbons.
- Prepare the herby coconut yogurt dressing by mixing together coconut yogurt, lemon juice, chopped coriander, salt, and pepper in a small bowl.
- Thread the marinated salmon cubes onto metal skewers, alternating with 3 – 4 courgette ribbons folded between each salmon cube.
- Coat a griddle pan with olive oil to prevent sticking. Baste each skewer with the remaining 1 tbsp of olive oil and grill for about 2 – 3 minutes per side (approximately 10 minutes in total), or until the salmon is cooked through. Alternatively, cook the skewers under the grill, turning them a couple of times for even cooking.
- Serve the grilled salmon skewers with the herby coconut yogurt dressing and a side salad of your choice.
Notes:
- Feel free to adjust the seasoning and spices in the marinade to suit your taste preferences.
- If you don’t have coconut yogurt, Greek yogurt or dairy-free yogurt alternatives can be used as a substitute.
- For added flavor, you can sprinkle some additional chopped herbs or a squeeze of lemon juice over the grilled salmon skewers before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or enjoy cold as a refreshing leftover meal.
