A super light and healthy midweek meal using the classic dijon and dill combination that works beautifully with salmon.
This is definitely one of those meals that you and the family can enjoy over and over again without getting bored. Although it makes a great midweek meal, it's also a great option for gatherings as 1) it's hassle-free 2) it's simple to make and 3) it's gluten and dairy-free, meaning it can be enjoyed by everyone!
What's more? It's very nutrient dense, especially if you serve the kebabs alongside some salad, vegetables and/or rice. As we all know, salmon is an excellent source of protein and extremely high in essential omega-3 and omega-6 fatty acids (great for the brain, eyes, heart and skin).
The kebabs consist of cubes of salmon that have been marinated in a simple but delicious marinade, courgette ribbons and red onions - see, nice and simple!
Let's talk ingredients
Salmon - I always recommend using wild-caught Alaskan salmon if you can (although I appreciate it's not always easy to find) as it has a greater nutritional composition than farmed salmon. I used 4 fillets. If using frozen salmon, allow them to defrost completely before handling.
Dijon mustard - I do recommend using dijon for this recipe, but you can use wholegrain mustard if you prefer. If you are gluten-free, just check that your mustard doesn't contain wheat, as it's not uncommon to find it in there!
Fresh lime juice - gives the salmon a lovely zesty flavour. Lemon can also be used in its place.
Courgette and red onion - give the kebabs extra nutrients, texture and crunch. Feel free to add/swap these for vegetables of your choice.
Garlic - I mean, does this need any explanation? You know how much we love our garlic here!
Spices - smoked paprika, cayenne pepper and garlic powder are all used to give the kebabs a little kick, a subtle sweetness and some smokiness.
Avocado oil - cold pressed and extra virgin for the win! I like using avocado oil when my food requires cooking over a high heat, as it has a higher smoking point than olive oil, meaning it doesn't burn or smoke as easily. That being said, you can use olive oil if you prefer (extra virgin)!
For flavour: fresh dill, salt and pepper (duh)!
The herby yogurt sauce is completely optional but it does make a huge difference and adds some freshness to the dish. What's in it?
Almond yogurt - a great dairy-free alternative to yogurt. Any dairy-free yogurt can be used in its place and if you do eat dairy, you can go for plain Greek yogurt.
Herbs - I used a mixture of dill and parsley in the sauce, but you can eliminate the dill if you feel like it will be too overpowering with the dill in the salmon.
Pickle juice - straight from a pickle jar! It gives the sauce some sourness. If you don't have a jar of pickles, you can use the same amount of apple cider vinegar, or lemon or lime juice.
Dijon mustard - a tiny amount to give the sauce some fire.
Salt and pepper
Cooking the kebabs
There are a few different ways of cooking the kebabs. I cooked mine in the oven under a grill setting (250°C for about 8 minutes, turning them midway through cooking).
You can also use a griddle or grill pan. Just brush with a tiny bit of oil and place over a medium heat. Cook the kebabs for 3-5 minutes on one side, then turn over and cook for a further 3-4 minutes, or until cooked through.
You can bake them in the oven (200°C/180°C fan for about 20 minutes, or until cooked through).
Lastly, you can grill them on an outdoor grill for 6-8 minutes, turning midway through cooking.
Before you get started
You will need skewers for these kebabs. You can use metal or wooden, but if you use wooden, you'll want to soak them in water for 30 minutes to avoid them burning.
Dijon & Dill Salmon Kebabs with a Herby Yogurt Sauce (GF, DF)
Serves: 4
Prep time: 15 minutes
Total time: 35 minutes
INGREDIENTS
For the salmon kebabs:
4 wild-caught Alaskan fillets, cut into 1 inch (roughly) cubes
1 medium courgette, thinly sliced using a vegetable peeler or mandolin
1 red onion, cut into wedges and separated into petals
1 1/2 tbsp cold pressed extra virgin avocado oil
7 sprigs dill, chopped finely
3 cloves garlic, minced
1 tsp dijon mustard
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/4 tsp cayenne pepper
Juice of half a lime
Salt
Pepper
For the herby yogurt sauce:
3 tbsp almond yogurt (or yogurt of choice)
3 sprigs parsley, chopped finely
2 sprigs dill, chopped finely
1 tbsp pickle juice
1/4 tsp dijon mustard
Salt
Pepper
To serve:
Lime wedges
METHOD
1. If using an oven or a grill setting in your oven, heat to the temperature listed in the 'cooking the kebabs' section above.
2. Add all of the ingredients for the salmon kebabs to a large bowl and mix, ensuring the salmon, courgette ribbons and onion petals are well coated. Cover and leave to marinate for 10-15 minutes.
3. Thread the salmon, courgette ribbons and onion petals onto 4 skewers. To assemble the courgette ribbons, fold each one back and forth. Make sure all ingredients are skewered through the centre and close together. Cook according to preference (see 'cooking the kebabs' section above).
4. Whilst the kebabs are cooking, make the sauce quickly by simply mixing all of the ingredients for it together.
5. Serve the kebabs immediately, drizzling with the herby yogurt sauce and a generous squeeze of lime.
I hope you love this recipe!
Love,
Sasha
