Cleaning up the dinner dishes after we had this meal took me back to my childhood for a minute. I stood there realizing that I was able to distinguish who’s plate was whose simply by inspecting the remnants of what was left uneaten. Growing up wasn’t much different, mom insisted we have a little of everything on our plate, but whether it got eaten was a different story. I suppose I’m a lot like my mother in that sense.
The plate that was brought back into the kitchen with a single, completley untouched Kebab, of course had to belong to none other than Carson J! The plate with nothing left but a pile of lemons (and of course skewers) had to be Doms. The plate left with its skewers and only the rind of the lemons must’ve been Francisco, and the last plate…nothing but skewers, rinds eaten too….well, that was ME! 🙂 Detective work at its finest.
recipe adapted from: spiced salmon kebabs/ bon appetit magazine June 2013
kitchen tunes: passonfruit/ drake (I’m on a drake/ rhianna kick lately, I can’t get enough of those two!)
2 tsp dried oregeno
2 tsp sesame seeds
1 tsp ground cumin
1 tsp kosher salt
1/4 tsp crushed red pepper flakes
1 1/2 lbs skinless wild salmon filets, cut into 1 in pieces
2 lemons cut into thin rounds
2 TBSP olive oil
16 bamboo skewers soaked in water for 1 hour
- Preheat an outdoor to medium heat
- In a small bowl mix together the oregeno, sesame seed, cumin, salt, and red pepper flakes.
- Beginning and ending with salmon, thread the salmon and folded lemon wedges to make 8 kebabs total. Use two skewers for each kebab, this will help with stability.
- Brush the kebabs with olive oil and season with the seasoning mixture.
- Grill while turning occasionally until the fish is opaque, 5-8 minutes total.