A delicious, healthy, quick and easy meal to whip up on a busy weeknight.
1/4 tsp Saffron (ground)
283 grams Salmon Fillet (skinless, cut into cubes)
1 Zucchini (small, sliced length-wise)
1 Lime (juiced, divided)
1/2 tsp Sea Salt (divided)
4 Barbecue Skewers
1 1/2 tbsps Extra Virgin Olive Oil (divided)
2 cups Asparagus (trimmed)
1/4 cup Cilantro (leaves only, chopped)
1 tbsp Mint Leaves (chopped)
1 Garlic (cloves, minced)
Add the ground saffron to a medium bowl. Add a splash of boiling water and let the saffron bloom for two minutes.
Add the salmon cubes, zucchini, 1/2 of the lime juice, and 1/2 of the salt to the bowl with the bloomed saffron. Mix well. Thread the salmon and zucchini onto the skewers.
Heat 1/3 of the oil in a cast-iron skillet over medium heat. Add the skewers to the skillet and cook for four to six minutes per side until cooked through. In the same skillet beside the skewers, cook the asparagus until charred, around eight to 10 minutes.
Meanwhile, add the cilantro, mint, garlic, remaining lime juice, remaining salt, and remaining oil to a bowl. Stir to combine.
Divide the skewers and asparagus evenly between plates. Spoon the herb mixture on top and enjoy!
Leftovers Refrigerate the asparagus and skewers in separate containers for up to three days.
Serving Size One serving is equal to two 10-inch skewers and approximately one cup of asparagus.
More Flavour Add red onion to the skewers.
Alternative Cooking Method Grill or bake the skewers and asparagus. Be sure to soak the wooden skewers in water for at least 30 minutes before grilling or baking.
Instead of kebabs you can leave the salmon as a fillet and cook the veges separately.
For nutritional information and a copy of the recipe, download below