Yet another yummy use for that jar of harissa paste in your fridge. A simple marinade made with lemon juice, the Tunisian chili paste and olive oil is drizzled over healthy skewers of cubed salmon, cucumbers and cherry tomatoes. All grilled and served over peppery greens, these salmon skewers would also work well with zucchini or yellow squash as well.
(To view this recipe, click on the blue title of the blog post above*)
Harissa Salmon & Cherry Tomato Skewers
Ingredients:
- 3 wooden skewers, soaked in water so they don’t burn on the grill
- 1 lb. salmon, cut into 1-inch cubes
- salt and pepper
- 1 small cucumber, cut into half moons about 1/4-inch thick
- nice cherry tomatoes
- For the marinade:
- 3 Tablespoons harissa paste
- 1/4 cup olive oil
- juice of 1 lemon
- Peppery greens, for serving
Directions:
- Spray your grill pan with olive oil spray.
- Skewer the cubed salmon, cherry tomatoes and cucumbers onto the soaked skewers. Season each prepared skewer with a pinch of salt and pepper. Whisk the marinade ingredients together; drizzle over the skewers and allow to sit for 15 minutes before cooking.
- Heat the sprayed grill pan over medium-high heat. Grill for 4 minutes per side, or until the salmon is flaky and the vegetables just tender.
- Serve warm over arugula or watercress greens.
Tagged: cherry tomatoes, cucumbers, fish, grill pan, grilled salmon skewers, harissa, harissa paste, Moroccan, Moroccan chili paste, salmon, salmon and cherry tomato skewers, salmon skewers, San Marzano tomatoes, seafood skewers, skewers
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