Grilled salmon skewers with a smoky and spicy marinade. Served with a cooling mint and coriander yogurt dip, pita bread and salad. Perfect for hot and spicy summer nights!
All of my family love salmon, so these go down really well and can be cooked on a griddle pan, the barbecue, or even on a lined baking sheet in the oven. You can up the spice levels by adding more of the chipotle marinade. The coriander/cilantro used in the yogurt dip is entirely optional. I love it, but the rest of the family – not so much!
As a contact lens wearer, I always use disposable latex gloves when chopping, or using any kind of chilli in a marinade. So much pain and the chilli lasts on your skin for hours, despite washing like Lady McBeth!
Baby salad leaves
Handful of black olives
Hothouse cucumber slices
Small handful of cherry tomatoes – halved
Feta cheese, crumbled
Lemon wedges and warm pita to serve
2tbs prepared chipotle paste
Juice of 1 small lime
2tsp olive oil
Around 400g/14oz Salmon cut into large cubes – this is enough for 2 hungry people
1-2 Courgettes/zucchini, halved down the middle and cut into chunks
1 yellow pepper, cut into large squares
Salt and pepper to season
6tbs Greek yogurt
Small bunch of chopped mint and coriander/cilantro
Zest and juice of a small lemon
Pinch of salt and pepper
Mix together the chipotle paste, lime juice and olive oil and add to the salmon, turning to coat. I use gloves and gently rub the marinade over the fish with my hands. Cover and refrigerate for an hour.
When you are ready to cook, pre-heat the griddle pan and assemble the salad ingredients on the plates. This is also a great barbecue recipe but just remember to soak any wooden skewers first. I use flat metal skewers so the salmon and vegetables don’t move around when I’m turning them.
Thread the fish and vegetables onto your skewers and season with a little salt and freshly ground black pepper. Place onto the hot grill pan or barbecue. They will cook very quickly – around 2-3 minutes per side. If you are cooking in the oven. Cook at 200°C/400°F. They will take around 12 minutes, depending on the size of the chunks of salmon, but keep an eye on them so that the salmon doesn’t overcook.
Serve over the salads with the yogurt, warm pita and lemon wedges and a little coriander sprinkled over the top (or not if you don’t like it!)