Spiced Salmon Skewers with Parsley Mint Oil. Inspired by Falastin Cookbook recipe

This is a simple make-ahead dinner with aromatic spices, inspired by recipe in Falastin cookbook. Easy to prepare ahead of time and a variety of side dishes can be served alongside - salads, beans, potatoes or rice- use ingredients you have readily to hand.

The remaining Spice Mix can be stored for next time.  Only make enough Parsley Mint Oil for immediate serving as fresh zingy flavour of herbs fades.  Fresh and delicious. Enjoy!  Colleen

    

Preparation                      Spice mix 5 minutes, Oil mix  5 minutes,  Salmon  15 minutes

Resting time - salmon     1/2 to 1 hour

Cooking                            15 - 20 minutes

Serves                               4  2 skewers each, 3 if hungry (depends on sides served too)

Ingredients

FISH SPICE MIX - I store this in an airtight container ready for next time.  I find this amount does 

2 teaspoons Ground Cardamom

2 teaspoons Ground Cumin

2 teaspoons Ground Turmeric

1 Teaspoon Paprika (not smoked)

1 1/2 teaspoons Salt

generous grinds of Pepper  - approx 3/4 - 1 loose teaspoon worth

1 tablespoon Sumac

Mix together and store in airtight container.  Makes approx 3 tablespoons. Use half in recipe.

Salmon ingredients (can be prepared a day ahead)

wooden skewers soaked in tray of water - minimum 1 hour. 'satay' type, not too long.

approx 400 gram salmon fillet, skin off (usually 2 large portions) - cut into 4cm chunks 

Olive Oil  - 1 - 1 1/2 tablespoons to mix with spice mix,  1 tablespoon for cooking later

2 onions - peeled and quartered. Separate the pieces.  OR use folded up green stem of shallots

150 gram (12) cherry tomatoes - halved

option - could add some slices of small zucchini if desired

1 lemon - cut into wedges for serving.

Parsley Mint Oil   Only make enough for immediate serving as fresh flavour fades

Handful Parsley leaves 

Handful Mint leaves

1 clove garlic - peeled and crushed

1/4 teaspoon salt

good grind of Pepper

Olive Oil

1 Lemon - segment into supremes (ie remove from skin and membranes - use only the lemon flesh segments) and retain any juices  NB  zest the lemon first

Method

Combine the spices for the Fish Spice and set aside.  Use half for this recipe.

In a large bowl, combine (1 1/2 tablespoons approx) of the prepared Fish Spice Mix along with 1 - 1 1/2 tablespoons of Olive Oil - to a paste like consistency. Add oil bit at a time.

Add the salmon chunks and coat with the oily spice.  

Chill for 1 hour if possible.  Half an hour is okay.

Cook the onion quarters in splash of oil in a  medium high heat pan until onion segments soften slightly.  Remove and set aside.

Make the Parsley/Mint oil

Use a small food processor bowl to blitz the leaves, garlic , salt and pepper.

Add the oil a bit at a time until it is a thick liquid, not runny.

Pour into a bowl and add the lemon zest, 

Then add Half of the chopped up lemon supreme segments and any lemon juices saved.

Taste and add extra lemon segments if it needs it. (Lemon zing varies so much)

Then taste again and add salt and pepper to your taste.  Set aside.

Salmon Skewers

Preheat oven to 200 ℃ fan forced, and prepare a tray with baking paper

Remove wooden skewers from water.

Thread the tomato halves, onion segments, salmon chunks and zucchini rounds (if using) onto skewers - about 3 or 4 chunks of salmon per skewer.

Heat a griddle pan (brushed with splash of oil) to very hot and grill the salmon skewers in batches for 3 -4 minutes until all sides are just charred. Pop onto the baking tray and finish cooking in the oven until salmon is just cooked, approx 4 -5 more minutes.

Serve the salmon skewers with a drizzle of the Parsley Mint Oil and wedges of lemon

Delicious!   Enjoy!  Colleen