This is such a great idea for making Spiced Salmon Skewers. There’s no cutting or portioning at all but you’ll get all the benefits of an easy cooking skewer. So easy to turn over. I love this quick cooking fresh dish where the salad is as good as the skewer.
And I can tell you that the Salad is as good as the skewer with it’s warm lemon and cumin dressing. I love it.
I saw this idea on Playwithfood . Simone says this was a way for her to get her kids to eat Salmon because they love things on skewers. Good idea don’t you think?. It’s a great way to cook Salmon easily on the BBQ or a grill pan. This whole recipe is easy made ahead too. There’s no cutting into pieces and slotting onto skewers, just thread the whole fillet. Easy.
So Salmon alone probably can’t turn your head but I’ve added a spicy (not hot) marinade, along with the Quinoa salad and the best thing of all…. well that’s the rosy chickpea mayonnaise made with the drained water of the can of chickpeas. It tastes like the sauce you have with a prawn cocktail. I can tell you that added to the salmon and the quinoa it’s a perfect match.
Quick and simple check it out!
Spiced Salmon Skewers , Quinoa Chickpea salad
Ingredients
Marinade
- 4 pieces Salmon and wooden skewers
- 1 Tablespoon smoked paprika
- 1 Tablespoon ground cumin
- 1 teaspoon ground oregano
- 20 ml maple syrup 1 Tablespoon
- 20 ml lemon Juice 1 Tablespoon
- 20 ml Soy Sauce 1 Tablespoon
- 40 ml tomato sauce 2 Tablespoons
Quinoa Salad
- 180 gm dry quinoa- 1 cup, cooked in nice salty water
- 400 gm chickpeas drained ( save the water 1 can)
- 1 cup Lebanese cucumber chopped into small dice
- 1 cup red capsicum diced
- 1 cup chopped coriander leaves and stalks
- 100 gm pinenuts or toasted almonds
- 50 gm sunflower seeds ( or pepita seeds 1/2 cup)
- 1 Tablespoon ground cumin
- 40 ml lemon Juice 2 Tablespoons
- 40 ml olive oil 2 tablespoons
- salt
- 125 ml water ½ cup
Chickpea mayonnaise
- 80 ml chickpea water 4 Tablespoons
- 20 ml lemon Juice 1 Tablespoon
- 1 teaspoon dijon mustard
- 250 ml oil 1 cup
- 1/2 teaspoon salt
- 60 ml tomato sauce ketchup
Instructions
- Cook the quinoa in boiling water. Drain and cool.
- !Make the Mayonnaise - recipe link below. You'll need a jug and a stick blender.
- Thread the salmon onto skewers and dip the meat into the marinade. Try to leave the skin side free. Set aside.
- Mix the quinoa, cucumber, capsicum, coriander, lemon, chickpeas, cumin and olive oil and a 1/2 teaspoon salt. Mix well. Put the salad onto a platter or plate.
- Heat the grill pan or BBQ till very hot. Paint the skin of the Salmon with olive oil (or use olive oil spray). Put them skin side down on the pan and leave till you can see the salmon is starting to look light pink on the side. Carefully run a egg flip under the Salmon trying not to break the skin. Turn and cook for 5 minutes on the underside. Take the salmon off the grill and put onto the salad platter or individual plates.
- Add a cup of water to the left over marinade and add to a small pot or the pan you are already cooking in. No need to wash it !. Add the marinade, bring up to the boil and then take off the heat. Pour over the salmon.
- Serve the Salmon with chickpea mayonnaise it's amazing. JUST STIR 2 Tablespoons of tomato sauce into the mayonnaise to make it pink.
I know you’ll totally love it and it will become a favourite. as usual with any of the recipe I make for you, you can change it to suit what you have in the cupboard. If you like chilli then add that to your marinade. If you like tomatoes in your salad then off you go. Do you have couscous but not quinoa?. That’s OK too! Recipes are just a guide.
Why don’t you have a play around with this recipe for Spiced Salmon Skewers and send me your pictures on Facebook, tag me on Instagram or just email me a picture. I really love hearing from you. Check out the video for mayonnaise and get the recipe here .
This looks delicious! I love salmon!
I’m a bit obsessed with quinoa so totally want to try the salad. That mayo is genius! How long do you think the mayo will keep for? It would take the two of us ages to work our way through it, or can you halve the ingredients?
Hi Sammie i love Quinoa too. This mayonnaise is a keeper. there are no eggs in it so if you keep it in a container with a lid and use a clean spoon each time you dig into it then it will keep for up to two weeks.
Don’t forget you can add chipotle chilli to it or avocado or tomato or even make it into tartare.
Love all the components going on in this dish! Omg how did I never think of BBq salmon on skewers. Also that mayo.. so creative!
Yes skewers!!
what a super healthful dish of food! great flavors, great method. 🙂
Thanks Grace, I’d be happy to eat it again….
I will have to try your clever chickpea mayonnaise if it tastes like the dressing from prawn cocktails! I love the sound of the salad too.
Yes you definately should try it Kari you wont be sorry
This is my ideal mid week meal. That marinade over the salmon sounds perfect. I am trying to eat more fish in the week and that skewer tip is fab. Maybe it will entice my little sister too – she loves food on sticks but hates fish haha
Yes i have to say I love this during the week. Its easy and quick and tastes great cold too!
wow that’s an amazingly delicious power meal! My mouth is watering terribly, Tania.
Well aren’t you the clever one today;. That salmon and salad is so good looking! I also think that’s a brilliant way to get kids to eat anything. Well done!