Our lovely friend Jo from Paleo Crust has rustled up these super delicious Salmon Skewers. Packed full of Omega 3 and bursting with flavour, they are a perfect addition to a summer BBQ.
Makes 3 kebabs
- 4 x 120g Salmon fillets, skin removed
60 ml of extra virgin olive oil
25g of fresh flat leaf parsley (stalks removed)
Pinch of sea salt
2 small cloves of garlic, peeled
1/2 teaspoon of finely grated lemon rind
1/2 lemon juiced
1 teaspoon of coconut aminos
Option to add a small drizzle of honey if you like it sweet - the tartness disappears from the fish once cooked
Preheat a char-grill pan over a medium heat. Place the parsley pistou ingredients together into a high speed food processor, and pulse to combine.
Remove the skin from the salmon fillets and chop the salmon into large chunks, about 3cm in diameter.
Thread onto wooden skewers. If using large skewers, trim them down to size so they fit in the pan.
Coat the salmon with half of the parsley pistou.
Cook the salmon skewers for 3 minutes on each side for medium rare or around 4 - 5 minutes for well done, brushing with a little more marinade whilst cooking. Any remaining marinade can be kept in the fridge for 1 - 2 days.
Top with micro herbs and dairy or coconut tzatziki to serve alongside your favourite salad or sides.
“Food is one of life’s most powerful medicines. I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten, dairy and refined sugar free. I love wholesome, natural food. Heaps of vegetables, eggs, nuts, organic meat, fish and some low GI fruits as a treat. For me, it’s about keeping things simple but using these food groups in a fun, creative way to nourish and support your body.” Jo, founder, Paleo Crust.
Photograph by Paleo Crust.