Grilled Salmon and Spring Onion Skewers on Toasted Pitas

DIFFICULTY
Easy Easy
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 30 Min. Under 30 Min.
SERVES
4-6 4-6
Grilled Salmon and Spring Onion Skewers on Toasted Pitas
Skewered and grilled, these flavourful salmon kebabs are perfectly accompanied by pita bread.
Main INGREDIENTS
  • Fish & Seafood
Ingredients
Method

Ingredients

FOR THE MARINADE
  • 80ml olive oil
  • 5ml sesame seed oil
  • Juice and zest of 2 limes
  • 5ml chilli flakes
  • 1 pinch of sea salt
  • 10ml honey
  • 5ml harissa spice blend or smoked paprika
FOR THE SALMON
  • 1kg fillet of fresh salmon (using the belly for thickness and not the tail end)
  • 300g spring onion or baby leeks
TO SERVE
  • Halved and grilled pita bread
  • Radish slices
  • Freshly chopped dill
  • Lemon yoghurt
  • Lime wedges

  • Method

  • 1
    To make the marinade, mix all the ingredients together.
  • 2
    Cut the salmon up into large, evenly sized chunks. Place in the marinade and set aside at room temperature to immerse in the flavours for about 15 minutes.
  • 3
    Cook the spring onions or baby leeks whole over an open flame until just charred and slightly soft. Cut them into evenly sized pieces big enough to thread through a skewer. To assemble your skewers, place each piece of salmon on a skewer with spring onion or leek between each salmon piece.
  • 4
    Heat the Le Creuset 24cm Cast Iron Square Grill on medium-high heat and cook each skewer for 2 -3 minutes a side until cooked to your liking. If you are keeping the fish's skin on, cook the skin side slightly longer for a crispy finish. Serve with halved and grilled pita bread, with radish slices, freshly chopped dill, lemon yoghurt with hot salmon skewers and lime wedges.