These grilled salmon skewers are the ultimate summer barbecue dinner you’ll want to make! These skewers are easy to make yet packed with flavours. They are served with a super fresh couscous salad that everyone will love.
Salmon Skewers Marinade
This simple marinade adds a lot of punch to the salmon. I recommend you prepare it 15 minutes before grilling the skewers. It features olive oil, spices (paprika, cumin, oregano, onion powder), maple syrup and garlic. The perfect sweet and savoury combination!
How to Make Salmon Skewers?
- Soak wooden skewers: 30 minutes before making the recipe.
- Prepare the salmon: I prefer to remove the skin of the salmon for the skewers but you can keep it. Pan the fish with a paper towel to remove any excess water. Cut salmon filet into small cubes (1 inch).
- Marinade the salmon cubes in a bowl by adding all the marinade ingredients. Mix well. Let it sit for about 15 minutes.
- Assemble the skewers.
- Grill on the barbecue at 400F-450F for 4-5 minutes each side.
If you don’t have access to a barbecue, you can also bake the skewers into a 400F oven for about 10 minutes.
What’s Pearl Couscous?
Pearl couscous is tiny pasta balls made of semolina flour and water. It’s not actually couscous and we cook it in boiling water. You can easily find it at the grocery store either in the pasta section or near couscous and grains.
Super Fresh Pearl Couscous
We simply toss the cooked israeli couscous with:
- Fresh herbs: I recommend a mix of basil & mint.
- Diced cucumbers: choose small Lebanese cucumbers.
- Radishes: finely sliced, they add a crisp and crunchy taste to the salad.
- Green peas: use frozen peas and defrost before using in the salad.
- Goat cheese: crumbled plain goat cheese for a creamy texture.
- Lemon: zest of 1 lemon and juice of ½ lemon.
- Olive oil: use quality virgin olive oil.
Conservation:
Keep the skewers and salad in the fridge for up to 3 days. I recommend adding olive oil to the salad before eating it again.
Grilled Salmon Skewers, Fresh Pearl Couscous Salad
4
servings20
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minutesThese grilled salmon skewers are the ultimate summer barbecue dinner you’ll want to make! These skewers are easy to make yet packed with flavours. They are served with a super fresh pearl couscous salad that everyone will love.
Ingredients
- Salmon skewers
750g of salmon filet, skin removed and cut into 1 inch cubes
2 tsp dry oregano
1 ½ tsp of paprika
1 tsp cumin powder
½ tsp of onion powder
½ tsp salt
3 garlic cloves, minced
2 tbsp of olive oil
1 tbsp of maple syrup
- Pearl couscous salad
3 cups of cooked pearl couscous*
1 cup of fresh herbs (½ cup of basil & ½ cup mint)
1 cup of diced Lebanese cucumbers
¾ cup of finely sliced radishes
½ cup of green peas (unfrozen)
70g of plain goat cheese (crumbled)
Zest of 1 lemon and juice of ½ lemon
Drizzle of olive oil
Instructions
- Soak wooden skewers about 30 minutes before making the recipe.
- Prepare the salmon skewers. Combine salmon cubes and all the marinade ingredients for the skewers in a big bowl. Mix well and let it sit for 15 minutes. Assemble the skewers, adding 4-5 salmon cubes on each wooden stick.
- Prepare the salad. Add all the ingredients to a big bowl and mix well. Season to your preference.
- Grill the skewers on the barbecue at 400F-450F for 4-5 minutes each side (until cooked).
- Serve the skewers alongside Israeli couscous salad. Decorate with fresh herbs (optional).
Notes
- Israeli Couscous: 1 ½ cups of dry Israeli couscous will give you 3 cups cooked.
