Salmon Kebabs with Pickled Cucumber Ribbon Salad
https://foodloversmarket.co.za/recipes/salmon-kebabs/
These salmon kebabs are juicy, flakey, and packed with flavour. They come together in no time, it’s a delicious and easy way to make salmon. The salmon marinade is made up of garlic, olive oil, lemon juice, soy sauce, oyster sauce, and more. The skewer is salmon-packed, but you can add slices of vegetables in between, like baby marrows, peppers, onion, or even lemon slices for extra zest.
You can serve the salmon kebabs on fresh green and grain salad, OR, this beautiful (and easy) pickled cucumber ribbon salad creates a beautifully balanced meal. Tried and tested.
Cooking Methods
- Grilling
Serves
10Prep Time
45 minutesCooking Time
10 minutesIngredients
For the Salmon Kebabs:
- 800g salmon, cubed
- 150 ml (10 Tbsp) lemon juice
- 125 ml (1/2 cup) olive oil
- 20 ml (4 tsp) soy sauce
- 20 ml (4 tsp) oyster sauce
- 30 ml (2 Tbsp) sesame seeds
- 20 ml (4 tsp) capers
- 5 ml (1 tsp) chili flakes
For the Pickled Cucumber Ribbons:
- 1 cucumber
- 125ml (1/2 cup) water
- 125ml (1/2 cup) white wine vinegar
- 15ml (1 Tbsp) sugar
- 2.5ml (1/2 tsp) salt
- 15ml (1 Tbsp) dill, roughly chopped
- 5ml (1 tsp) chili, roughly chopped
Directions
For the Salmon Kebabs:
- For the marinade, combine all the ingredients together except for the salmon.
- Place the salmon cubes in the marinade, cover and refrigerate for 30 minutes.
- Place the salmon cubes in the marinade, cover and refrigerate for 30 minutes. In the meantime, make the pickled cucumber salad (see below).
- Place a grill pan over high heat and cook the kebabs until all sides are evenly browned.
- While the salmon is marinating, prepare the cucumber ribbons by running a vegetable peeler lengthways down the cucumber, creating long, thin ribbons.
- Set aside while you make the vinaigrette.
- Combine the rest of the ingredients in a medium sized bowl and mix well.
- Add the cucumber ribbons and let it sit for about 30 minutes.
