- (serves 4-6)
- 1 kg. salmon, skinless
- 2 tsp. sea salt
- Marinade
- 2 Tbsp. olive oil
- 1 Tbsp. mayonnaise
- 1/2 tsp. black pepper
- zest of half lemon
- 1 tsp. dried Greek oregano
- juice of 1/2 lemon
- 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
- wooden skewers
- Garnishes
- wedges of lemon
- 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.
AD
