Your family will love these moreish salmon skewers accompanied by a fresh citrusy salad
Yield
Serves 4
Prep Time
20mins
Cook Time
30mins
Difficulty Level
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The heady aroma of Indian spices from coriander, fennel to turmeric and cardamom will have you hooked on this unique salmon skewer recipe. If they ever get too intense, cleanse your palate with a citrus and avocado salad which comes with the refreshing crunch of watercress, plus sweet-tart grapefruit.

Ingredients

  • 1 tbsp coriander seeds
  • 2 tsps fennel seeds
  • 2 tsps cumin seeds
  • ½ tsp black peppercorns
  • ½ tsp ground turmeric
  • ¼ tsp ground cardamon
  • 2 tbsps extra virgin olive oil
  • 800 g skinless salmon fillets, pin-boned, cut into 100 g pieces

CITRUS & AVOCADO SALAD

  • 1 medium lemon (140 g), peeled, chopped finely
  • 1 clove garlic, crushed
  • 2 tbsps extra virgin olive oil
  • 2 ruby grapefruit (400 g), peeled, sliced (see tip)
  • 1 large avocado (320 g), sliced
  • ½ small red onion (50 g), sliced thinly
  • 2 cups (80 g) trimmed watercress
01.

Heat a large heavy-based non-stick frying pan over medium heat. Add coriander, fennel, cumin and peppercorns; cook, stirring, for 2 mins or until fragrant. Crush finely using a spice grinder or mortar and pestle. Transfer spice mixture to a large bowl; add turmeric, cardamom and oil. Season with salt; stir to mix well. Add salmon; toss to coat.

02.
Make citrus and avocado salad.
03.

Thread salmon onto eight soaked bamboo or oiled metal skewers. Wipe same frying pan clean with paper towel. Heat pan over medium heat. Cook skewers, in batches, turning, for 4 mins for medium or until cooked to your liking.

04.

Serve skewers with citrus and avocado salad.

CITRUS & AVOCADO SALAD

01.

Combine lemon, garlic and oil in a small glass bowl; season with salt. Set aside for 10 mins. Cut grapefruit slices in half; transfer to a platter. Add avocado, onion and watercress. Spoon over lemon dressing.

TIP Instead of the ruby grapefruit, use blood oranges or regular oranges. Use ocean trout fillets or firm white fish fillets, such as ling, blue-eye trevalla, snapper, ling, barramundi or kingfish, instead of the salmon, if preferred; adjust the cooking time accordingly.

Photo: bauersyndication.com.au

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