Moroccan Salmon Skewers Food

CITRUS SALMON SKEWERS

Steps:

• Set the oven to broil. Line a half-sheet pan (13-by-18 inches) with foil.
• Combine the citrus zests, juices, parsley, dill, paprika, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl. While stirring, add the olive oil until combined; set aside.
• Add the salmon to a separate bowl. Pour half of the sauce mixture over the salmon, tossing to completely coat it. Thread the salmon onto four 15-inch metal skewers. Sprinkle lightly with salt.
• Add the salmon skewers to the sheet pan crosswise, allowing the skewers to hang off the edges and keeping the salmon from touching the pan.
• Broil until the edges of the salmon become golden and it is cooked through (no need to turn), 7 to 8 minutes. Transfer to a bed of arugula.
• While the salmon rests, spread the Greek yogurt in a shallow bowl. Top with the remaining sauce mixture.
• Garnish the salmon with more parsley and dill. Serve with the Greek yogurt on the side.

MOROCCAN SALMON SKEWERS WITH CITRUS MAYO

Steps:

• Combine the mayonnaise, yoghurt, juice, rind and honey in a bowl and stir to combine
• Dip one side of a piece of salmon in the dukkah to coat heavily. Repeat with all of the salmon squares. Thread 2 pieces of salmon onto each skewer. Repeat with remaining salmon to make 12.
• Heat a large non-stick frypan over medium heat. Place the salmon, spice side down in the pan. Cook for 2-3 minutes or until the spices are golden and toasted. Turn over and cook for a further minute
• Serve immediately with the Citrus Mayo

MOROCCAN SALMON SKEWERS

Steps:

• Preheat oven to 400 degrees. In a mortar and pestle, combine cumin, coriander, and fennel seeds. Grind until coriander seed is just broken. Alternatively, seeds may be placed in a spice grinder, and pulsed until coriander is just broken; do not overprocess. Spices may also be crushed using a heavy cast-iron skillet. Transfer seeds to a small bowl, and toss with 1 teaspoon salt and 1/8 teaspoon pepper.
• Dip 1 side of the salmon into the spice mixture to coat heavily. Repeat with remaining salmon.
• Heat a large ovenproof skillet over medium heat. Place salmon, spice-side down, into the pan. Cook until spices are dry, golden, and toasted, about 4 minutes. Immediately transfer pan to oven, and cook until salmon is just cooked through, about 30 seconds. Transfer salmon to a serving platter, and skewer with toothpicks. Serve warm with dipping sauce.

MOROCCAN GRILLED SALMON

Steps:

• Stir together the yogurt, lemon juice, olive oil, garlic, coriander, cumin, 1/4 teaspoon salt, and pepper to taste in a small bowl. Pour half of the sauce into a large resealable plastic bag; cover and refrigerate the remaining sauce. Add the salmon to the bag and turn to coat with the marinade. Refrigerate for 20 to 30 minutes, turning the bag over once.
• Preheat a grill to medium-high. Remove the salmon from the marinade and blot off excess yogurt with paper towels. Lightly oil the grill and add the salmon; cook, turning once, until browned on the outside and opaque in the center, 4 to 6 minutes per side, depending on the thickness. Serve with the reserved yogurt sauce and garnish with the herbs and lemon wedges.

MOROCCAN FISH SKEWERS / KEBABS

Steps:

• Cut the fish into 1 inch cubes. Combine all the other ingredients then carefully mix in with the fish. Cover & let marinate in the refrigerator for at least 2 hours.
• Place the fish cubes on metal skewers & cook on the grill. Turn the skewers often so the fish does not burn. It is done once all the sides are lightly browned.
• Serve with harissa or hot red pepper sauce and thick bread.

GRILLED MOROCCAN VEGETABLE SKEWERS

Steps:

• Soak 12" wooden skewers in water for at least 30 minutes.
• Combine parsley, oil, garlic, seasonings, and lemon juice in a bowl.
• Add vegetables and pineapple to the marinade. Let stand at least 10 minutes before skewering.
• Thread vegetables and pineapple onto soaked skewers.
• Preheat grill to medium-high; spray grates with nonstick spray.
• Lightly coat both sides of vegetables with nonstick spray.
• If using a gas grill, turn off one side; on a charcoal grill, push the coals to one side.
• Lay the skewers on the grate with the vegetables over the hot side, handles over the cooler side.
• Grill, covered, until vegetables are cooked and lightly charred, about 3 minutes.
• Turn, baste with any remaining marinade, and grill 2-3 minutes more.

TUNA SKEWERS WITH MOROCCAN SPICES AND CHERMOULA

Steps:

• If using wooden skewers, soak in water for 30 minutes so they don't burn.
• Place the tuna in a shallow non-metallic dish. In a small bowl, combine the oil, cumin and lemon rind and pour over the tuna. Toss to coat, then cover and marinate in the refrigerator for 10 minutes.
• Meanwhile, for the chermoula, place the coriander, cumin, paprika and cayenne pepper in a small frying pan and toast over medium heat for 30 seconds, or until fragrant. DO NOT BURN! Combine with the remaining chermoula ingredients and set aside.
• Thread the tuna onto the skewers. Lightly oil your indoor grill or your barbeque and cook the skewers for 1 minute on each side for rare, or 2 minutes for medium.
• Serve the skewers on a bed of couscous and drizzle with the chermoula.