Poppyseedsalmonkebabsskewers Recipes

SAFFRON SALMON KABABS

Steps:

• Using a mortar and pestle or small bowl and the handle end of a wooden spoon, grind the saffron with a pinch of sugar to a fine powder (about 1/4 teaspoon). Transfer to a large bowl. Bring 2 tablespoons water to a boil in a saucepan, kettle or using the microwave, then let stand for 2 minutes to allow the water temperature to drop slightly. Add to the ground saffron powder, gently stir, cover and steep for 5 minutes.
• To the saffron water, add the lime juice, olive oil, garlic, salt, oregano, coriander, pepper and turmeric. Stir to mix, add the salmon pieces and combine until the salmon is well coated. Cover and marinate in the refrigerator for 30 minutes.
• As the salmon marinates, prepare a charcoal grill until the coals are ashed over and slightly cooled to medium-hot and or heat a gas grill to medium-high. Skewer the salmon and save any remaining marinade. Grill the skewers, brushing with the remaining marinade and turning every couple of minutes, until tender and buttery, about 10 minutes total. Serve with lime wedges for squeezing over the fish. Enjoy, with bites of fresh herbs between bites of salmon.

POPPY SEED SALMON KEBABS / SKEWERS

Steps:

• Cut salmon into cubes around 2-3cm (one inch) in size. Leave the skin on if desired but cur around the bones.
• Combine all other ingredients (apart from skewers!) in a small bowl, add salmon pieces and gently mix.
• Leave in refrigerator around an hour to marinate, lightly turning occasionally.
• Carefully thread onto skewers and cook over BBQ or grill on low-medium temperature for 5-10 minutes turning occasionally until cooked.