If a Greek can affix something on a stick, they will grill it! So far we have pork, chicken, beef, lamb, shrimp, octopus (that I can recall) and now, salmon.
I have a quick, delicious marinade that penetrates the fish with flavour and keeps it moist. The secret? Mayonnaise. Yes! A little goes a long way and it’s the fat that keeps your salmon moist and it keeps from sticking to your grill surface.
When it comes to fish and seafood, I like to taste the product and any other ingredients are added to enhance – not mask the flavour.
Salmon Souvlaki
Course: Main4-6
servings30
minutes40
minutesIngredients
1 kg. salmon, skinless
2 tsp. sea salt
- For the salmon sauce
1 cup of strained yogurt
1/4 cup of Mayonnaise
2 Tbsp. fresh chopped dill
1/4 cup finely chopped pickle
1 Tbsp. roughly chopped capers
1 tsp. of lemon zest
1 squeeze of lemon juice
- Garnishes
wedges of lemon
Directions
- Cut your salmon into uniform cubes and place in a bowl. Season both sides of salmon then add into a bowl along with all the marinade ingredients except the lemon juice. Toss until mixed well and cover, place in the fridge for an hour.
- Meanwhile, place some wooden skewers to soak in water.
- For the sauce, simply incorporate all of the above ingredients and refrigerate until you’re ready for plating. Any left over sauce would go well with a veggie platter too!
- After an hour, take the salmon out of the fridge, squeeze the lemon and toss. Skewer the pieces of salmon.
Pre-heat your grill to medium-high. Brush your grill surface to rid it of any residue. Lubricate your grill grill surface by wiping it with an towel dipped in vegetable oil or spray with cooking spray. - Grill your salmon for about three minutes aside, flip and grill another 3 minutes.
- Take off the heat, place on a platter. Sprinkle with sea salt, garnish with lemon wedges. Serve alongside some rice pilaf and the sauce.
