Tuesday, June 5, 2012

Grilled Salmon Kebabs with Greek Yogurt Sauce and Couscous

Greek Yogurt Sauce
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon cinnamon
1 teaspoon cayenne pepper 
1 teaspoon fresh lemon zest 
1 tablespoon fresh lemon juice
1/2 small red onion, finely chopped 
1 cup Greek yogurt
Grilled Salmon
1 (2-pound) fillet salmon, cut horizontally into 1-inch thick slices 
Olive oil, for drizzling 
Salt and freshly ground pepper 
12-inch wooden skewers, soaked in water for 30 minutes

1 box couscous (wheat), cooked
1 English cucumber, peeled, seeded, and finely chopped
1 large red onion, sliced into 1/4-inch slices
2/3 pint cherry tomatoes, slice in half
1/4 cup fresh parsley leaves, chopped
2 to 3 limes, juiced
1/4 olive oil
Salt and freshly ground pepper

Heat grill to high. 

Mix yogurt, onion, lemon juice, zest, and spices together until smooth. Set aside or refrigerate if not using for a while.

Thread salmon onto skewers so the fish lies flat. Drizzle with olive oil and season with salt and pepper. Grill for 2 to 3 minutes on each side or until slightly charred and just cooked through.

Brush the onion slices on both sides with the olive oil and season with salt and pepper to taste. Grill on both sides until almost cooked through, remove and coarsely chop.

Place the cooked couscous in a large bowl, add the remaining ingredients and mix to combine. Season with salt and pepper to taste.

Serve grilled salmon with yogurt sauce and couscous.

Serves: 4

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