Grilled salmon kebabs glazed in lemon and mustard

Grilled Salmon Kebabs

Salmon is not a Mediterranean fish, but I saw no reason why it shouldn’t come on a Greek holiday once in a while to become a dish of glorious colours and flavours straight from the Hellenic summer!

Grilled Salmon Kebabs with Lemon & Mustard GlazeAnd what could be more Greek than a kebab?!

So, I decided to make a lemon juice, olive oil and mustard marinade and glaze for the salmon in order to give it acidity and a fresh tanginess. Then the salmon pieces needed nothing more than to be skewered with fresh colourful peppers to give contrast and crunch, and red onion wedges lending caramellised sweetness to the salmon.

 

 Like all Mediterranean food, the secret to this recipe’s success lies in its simplicity and clarity of flavours.

Grilled Salmon Kebabs with Lemon & Mustard Glaze

Joyfully colourful, juicy, light and elegant. These glazed salmon kebabs are the perfect BBQ, picnic or summer lunch dish. Happy grilling and Kali orexi!

Note: this is one of seven recipes, which have been selected by Neff, the top kitchen appliance brand, to be promoted to all countries of the world via their social media. I am extremely proud to have this opportunity to promote modern Greek cuisine to a very sophisticated international audience in this way. For this project, I was photographed and videoed making my salmon kebabs by Neff’s official photographer, Katharina Bohm (http://www.katharinabohm.de/) from Berlin, so the photos you see in this article are her own, as well as the video.

Ingredients for 4

600 gr. fresh salmon fillet, cut into 3-4 cm. cubes 

3-4 peppers of various colours, cut into 4 cm squares

1 red onion cut into quarters
3 tsp. fresh dill, chopped

for the marinade ( and glaze)
Juice of two lemons
2 tsp. Dijon mustard
2 tsp. brown sugar
2 tbsp. Greek extra virgin olive oil
salt, pepper

8 asparagus spears (optional)

Method

Grilled Salmon Kebabs with Lemon & Mustard Glaze

1. Preparing the vegetables:
Cut up the peppers into 4cm. squares. Cut the onions into quarters. Finely chop the dill.

Grilled Salmon Kebabs with Lemon & Mustard Glaze

2. Marinade the salmon:
Put all the marinade ingredients into a bowl. Stir. Tip in the salmon pieces, making sure they are all coated in the marinade. Refrigerate for 1 hour.

Grilled Salmon Kebabs with Lemon & Mustard Glaze

Grilled Salmon Kebabs with Lemon & Mustard Glaze

Grilled Salmon Kebabs with Lemon & Mustard Glaze

3. Assemble the kebabs:
Soak the wooden skewers for 5 minutes beforehand to prevent them from burning while grilling. Use 2 skewers per kebab as it makes them stay in one position while grilling, making it much easier to achieve an evenly grilled result. Spear the salmon, onion and pepper pieces onto the skewers, alternating the colours of the peppers.

Grilled Salmon Kebabs with Lemon & Mustard Glaze

Grilled Salmon Kebabs with Lemon & Mustard Glaze

4. Make the glaze:
Pour the marinade which has been left from the salmon into a pan. If you need more, use the same ratio of ingredients to make more. Over a medium heat, reduce the marinade until the consistency of honey.

Grilled Salmon Kebabs with Lemon & Mustard Glaze

Grilled Salmon Kebabs with Lemon & Mustard Glaze

5. Grill the kebabs:
Grill the kebabs for 3 minutes on each of the 4 sides, basting all sides with the glaze for the final two minutes.

Grilled Salmon Kebabs with Lemon & Mustard Glaze

Grilled Salmon Kebabs with Lemon & Mustard Glaze

Grill the asparagus spears for two minutes each side.

Grilled Salmon Kebabs with Lemon & Mustard Glaze

Serving

Sprinkle with chopped dill and serve as a starter or light lunch over grilled asparagus spears; perfect with a glass of ouzo, chilled white wine or an ice-cold Weiss beer.

Grilled Salmon Kebabs with Lemon & Mustard Glaze

Grilled salmon kebabs glazed in lemon and mustard 3.00/5 (60.00%) 3 votes

I was born in Athens, Greece in 1959. I have lived in New York, Amsterdam, Paris and of course Athens and have travelled extensively. I have three daughters and live with my Welsh partner, Sophie, dividing our time between Athens and Wales. After 30 years as a marketing and advertising strategy specialist, I started Cucina Caruso, my cookery blog in Greece, as a hobby in my late 50’s, focusing on contemporary Mediterranean cuisine. The blog became such a huge success, that it is one of the very few internationally that became a pop-up restaurant in Athens and on the island of Tinos. Having created a top gastronomy brand in Greece, I am now part-time advertiser and full-time blogger/chef/culinary consultant! My interest in cookery derived from my love of good food, having been raised by my maternal grandmother from Smyrna who filled my childhood with Eastern Mediterranean flavours, colours and stories. From her I inherited an innate appreciation for Greek and French cooking and finely balanced tastes with intensity and character. From my paternal grandmother, I inherited the name Caruso and an appreciation of Italian food culture, which achieves rich flavours with just a few fine ingredients. I adore great home-cooked Greek and Mediterranean food, which is both healthy and tasty! However, I have always believed that its rich heritage of traditional recipes has room for improvement, especially in terms of technique. In this international Cucina Caruso blog, I will introduce you to my fresh, contemporary approach to exceptional traditional Mediterranean recipes which have already been embraced by my Greek audience and can now be appreciated all over the world!

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