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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Spice-crusted salmon teams up with the smoky crunch of grilled cucumbers. (If you think cukes are best saved for gazpacho and tea sandwiches, you're in for a delicious surprise.) A creamy yogurt raita, spiked with fresh dill and tangy bits of pickled okra, cools it all down. Ingredients:
3 teaspoons ground coriander |
2 teaspoons ground cumin |
1 teaspoon salt |
1/2 teaspoon ground red pepper |
1 (2 1/4-lb.) whole skinless salmon fillet, cut into 1-inch cubes |
1 cup plain yogurt |
1/3 cup finely chopped pickled okra |
1 tablespoon olive oil |
2 teaspoons chopped fresh dill |
1 1/2 teaspoons fresh lemon juice |
6 (12-inch) wooden or metal skewers |
3 kirby cucumbers |
12 grape tomatoes |
garnish: chopped fresh dill |
Directions:
1. Stir together first 4 ingredients in a bowl; transfer to a large zip-top plastic freezer bag. Add salmon, seal bag, and turn gently to coat. Chill 3 hours, turning occasionally.
2. Meanwhile, stir together yogurt and next 4 ingredients; cover and chill until ready to serve. Soak wooden skewers in water 30 minutes. (Omit if using metal skewers.)
3. Preheat grill to 350° to 400° (medium-high) heat. Scrape outside of cucumbers lengthwise using tines of a fork, scoring skin all the way around; cut into half moons.
4. Remove salmon from marinade, discarding marinade. Thread salmon, cucumbers, and tomatoes alternately onto skewers, leaving a 1/8-inch space between pieces.
5. Grill, covered with grill lid, 5 to 6 minutes on each side or to desired degree of doneness. Serve with yogurt mixture.
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