Growing up in the 90’s, kebabs were totally a thing. I can remember eating our neighbor’s famous grilled pineapple and chicken kebabs and thinking, wow, these were pretty revolutionary. There were mozzarella and tomato kebabs, teriyaki kebabs, and of course those ubiquitous fruit salad kebabs. Looking back, I can’t think of a worse thing to serve to kids (sharp pointy sticks!) but they were popular nonetheless.
While they may be outdated, I do like a skewer. They make portioning a breeze, especially for a crowd. I stumbled upon zucchini and summer squash at the farmer’s market; the first of the season. I knew I wanted to take advantage of the wild salmon in season now. With fish that good, I kept seasoning to a minimum. I served these alongside a simple quinoa and arugula salad and tzatziki for dipping.
Salmon Skewers with Summer Squash
Inspired by Sprouted Kitchen
- 8 skewers (wood/bamboo work great)
- 1 1/2 lbs. wild salmon, skinned and deboned
- 1 Tbsp. neutral oil (like sunflower or grapeseed), plus more for veggies
- 1/2 Tbsp. ground coriander
- 1 tsp. cumin
- 1/2 tsp. sumac (optional)
- 1/2 tsp. Kosher salt, plus more for veggies
- 1/4 tsp. black pepper
- 1 small zucchini, sliced into rounds
- 1 small summer squash, sliced into rounds
- 1 lemon, sliced thinly and seeded
- Heat grill or broiler. Soak wood/bamboo skewers in water to help prevent burning.
- Cut the salmon into 2” chunks. In a small bowl, combine the oil, coriander, cumin, sumac, salt and pepper. Gently coat the salmon in the spice mixture.
- Toss zucchini and summer squash with a bit of oil and salt. Layer veggies, salmon and lemon slices onto skewers, alternating in a pretty pattern. Grill or broil skewers, about 4 minutes per side until edges start to brown and salmon feels a little firm. Keep an eye on it – salmon is best served a little underdone than overdone.