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.
Ingredients
Makes 3 kebabs
- 4 x 120g Salmon fillets, skin removed
Parsley Pistou
- 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
Micro herbs and tzatziki to serve - optional
Method
- 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.
