As I’ve mentioned before, I’m trying to clear out at least some of the freezer before Pesach. Just three and a half weeks to go, and it’s not looking good. I suspect our protein intake may skyrocket in the next few weeks. Hmmm.
So, salmon. Three skinless fillets, to be exact. And an opportunity to use some of the natural yogurt that I bought for a reason but now have no idea what that reason was. Fortunately, some of my best recipe ideas come about as a result of having to use up something I have no idea why I bought.
Incidentally, the other day I was in the lift in John Lewis and a woman got in and started rifling through a large notebook which seemed to contain lists and lists and lists – things to do, things to buy, things to remember… I should have one of those.
1) make list
2) buy notebook…
But I digress. Back to the salmon and the yogurt. Yogurt is a fantastic medium for transferring spice onto fish, which is just what it did here. It seems to help the flavour absorb, and then when you cook it, it transforms into a sort of spiced gooey coating. Yum. The ras el hanout (which my spellchecker insists is really called ‘raw el hangout’) is a North African spice blend which I think is pretty readily available. Fairly certain I got my jar of it in a supermarket.
You could just marinate the whole salmon fillets in the yogurt/spice mix and not bother with cutting it up and threading it onto the skewers, but I felt like having dinner on a stick. I got so carried away, that I made vegetable kebabs to go alongside. I resisted the urge to over-season the vegetables, and they were absolutely delicious and perfect with the mildly spicy salmon. We had this with quinoa, but couscous or rice, or even a flatbread of some sort, would all be great too.
DH raved about how good this salmon was. Kipper was less certain. I have the casting vote, and I thought it was delicious. Will definitely be making this again, especially come barbecue season 🙂
- 3 skinless salmon fillets
- 3 tbsp natural yogurt
- 1 tsbp ras el hanout
- 1 clove garlic, crushed
- 1 lemon
- 1 green pepper
- 3 spring onions
- 6 small mushrooms
- 6 cherry tomatoes
- 1-2 tbsp olive oil
- Quinoa, rice or couscous, to serve (optional)
- Cut the salmon fillet into 2-3cm pieces. Place in a glass dish with the yogurt, ras el hanout, and crushed garlic.
- Mix the fish, yogurt, spices and garlic well, so that all the fish pieces are coated in the yogurt mixture. Cover, and refrigerate for 2-3 hours (optional).
- Thinly slice the lemon. Divide the salmon pieces between three skewers, alternating them with folded slices of lemon. Place the skewers on a baking tray and set aside.
- Preheat the oven to 220C.
- Cut the pepper into 9-12 pieces. Peel and trim the spring onions and cut each one into 3 short lengths.
- Divide the pepper, spring onion, mushrooms and tomatoes equally between three skewers.
- Brush the vegetables with olive oil and place the kebabs on the baking tray with the salmon skewers.
- Bake the salmon skewers and vegetable kebabs at 220C for 10-15 minutes, until the fish and vegetables are cooked and starting to brown.