Spiced salmon skewers with parsley oil

Name: Spiced salmon skewers with parsley oil
Yield: Serves six as a starter or four as a main (makes 6 skewers)
Cuisine: Palestinian
Ingredients: 6 metal or wooden skewers (about 25cm long). If wooden, soak them in water an hour before using; 6 metal or wooden skewers (about 25cm long). If wooden, soak them in water an hour before using; 6 metal or wooden skewers (about 25cm long). If wooden, soak them in water an hour before using; 800 g salmon fillet, skinless and boneless, cut into roughly 4cm chunks (ideally, you want 24 pieces of salmon); 2 onions, halved lengthways, peeled, then each half quartered into 4 big chunks (300g); 3½ tbsp olive oil; 2 tsp sumac; 1 tbsp fish spice mix; Salt and black pepper; Salt and black pepper; Sunflower oil, for greasing the griddle pan; 12 cherry tomatoes (about 150g); 90 ml olive oil; 1 garlic clove, finely chopped; 40 g parsley; 1 lemon, quartered into wedges, to serve; 800 g salmon fillet, skinless and boneless, cut into roughly 4cm chunks (ideally, you want 24 pieces of salmon); 1 lemon

Preparation info

Serves
six
as a starter

Difficulty
Easy

Appears in

Falastin

By Sami Tamimi and Tara Wigley

Published 2020

About

These are quick and easy to prepare and a winner with all when served. Allow one skewer as a starter, or one or two for a main, bulked out with some rice and a green salad.

Getting ahead: You can get the salmon marinating a day ahead, if you like, ready to go on the skewers and be cooked. The parsley oil is also fine made a day ahead.

Ingredients

Asia
Palestine
Starter
Fish course
Pescatarian
Spicy
Gluten-free

Ingredients

Method