Nothing makes me emotionally salivate quite like grilling in the summertime. The weather’s warm, kissing my shoulders, and my nostrils are wafting the sweet scent of corn on the cob and assorted vegetables. It’s a feeling that’s really difficult to parallel. So when it’s winter in New England – like really winter, think: scarf burritoed around your entire face and wearing at minimum 4 layers, I get a real craving for summertime nostalgia. So who says you can’t grill in winter?! Definitely not me. I WON’T BE PUT IN A BOX! AND NEITHER WILL MY COOKING HABITS! So I whipped up these super simple citrus salmon skewers. Sure to please both alliteration and food lovers alike.
for the salmon skewers
- 1 lb wild caught salmon
- vegetables of choice: I used red onion, zucchini, tomato
- 1 orange
- 1 lemon
- 1 lime
- 2 tbsp avocado oil
- 2 cloves garlic, minced
- 1 tbsp sesame seeds
- 1/2 tsp chipotle powder
- 1/4 tsp paprika
- 1/4 tsp onion powder
- salt and pepper
- Combine juice from 1 orange, 1 lemon, and 1 lime. Mix with avocado oil, minced garlic, spices and sesame seeds.
- Slice salmon into chunks and marinate in sauce for ~2 hours.
- Slice vegetables and begin to layer them with salmon onto skewers (I used these skewers).
- Pour remaining marinade on top of skewers.
- Sauté on stove top (I used a cast iron skillet, but you could also use a grill pan if that’s available to you) for 3-5min each side, until salmon is lightly browned and vegetables are tender.
- Serve with chipotle cauliflower rice
for the chipotle cauliflower rice
- 3 cups riced cauliflower
- 1 tbsp avocado oil
- 1/4 cup cilantro, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 tsp chipotle powder
- 1/4 tsp chili powder
- juice of 1 lime
- Sauté onion and avocado oil on stove top and cook until fragrant. Add remaining ingredients and stir intermittently for ~10 minutes, until cauliflower is al dente.
