Salmon Skewers with Cucumber  Yogurt Sauce

Salmon     Skewers with Cucumber Yogurt Sauce

From sproutedkitchen.com, this cool cucumber sauce pairs well with deep, rich salmon. Served with quinoa or grilled pita on the side, this healthy and flavorful dish packs in a unique combination of flavors. This website is worth checking out- the great recipes and beautiful pictures are sure to inspire your time in the kitchen!

INGREDIENTS

Fish

  • 8 skewers
  • 1 1/2 lbs. Wild Alaskan Salmon, skinned and deboned
  • 2 zucchini
  • 2 lemons, sliced very thin and seeded
  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. maple syrup
  • 1/2 tsp. sea salt
  • 1/4 tsp. paprika
  • 1/2 tsp. Italian seasoning
  • 1/4 – 1/2 tsp. red pepper flakes

Yogurt Sauce

  • 2 garlic cloves
  • 1/2 tsp. each salt and pepper
  • 1 ½ cups roughly chopped cucumber
  • zest of one lemon
  • 3 Tbsp. fresh dill
  • 2 Tbsp. fresh mint leaves
  • 1 cup full fat Greek yogurt

DIRECTIONS

Preheat your grill or broiler. Soak the skewers in water if using wooden/bamboo ones. Prepare a parchment lined baking sheet. Cut the salmon into 2” chunks, you want them similar in size to cook evenly. Slice the zucchini into thin coins. Layer your skewers with a piece of salmon, a slice of lemon (folded in half), and a chunk of zucchini. Repeat three times, depending on the size of your skewers, and lay them on the baking sheet. Repeat the process with remaining ingredients.

In a small bowl, mix the oil, lemon juice, maple, salt, paprika, Italian herbs and red pepper flakes. Give it a little mix and brush the oil mixture liberally onto all sides of the skewered goodies. Move a rack to the upper third of the oven and broil the skewers on the sheet for about 8 minutes until the edges just begin to brown and the salmon feels barely firm. Salmon is best under opposed to overdone, so keep an eye on it.

To prepare the sauce, whirl the garlic in a food processor. Add the salt, pepper, cucumber, zest and give it a few pulses to chop. Add the dill, mint and yogurt and give a few more pulses to combine. The texture should be a bit chunky. Transfer to a small bowl and serve along with the skewers and grain of choice.

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