Salmon Leek Skewers With Sesame Seeds Or Nigella

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A FEW TIPS & TRICKS: -When using bamboo/ wooden skewers, it’s advised to soak them in water for about 30 minutes so they don’t burn when they come in contact with the super hot grill. -For a recipe like this one that includes short cooking time and the skewers don’t need to be turned many times, bamboo skewers are recommended. -The first time you’re cooking this recipe you might find that double skewering is the way to go, as they are easier to turn on the grill. -Make sure you get a big filet of salmon and cut big chunks; this way your skewers won’t fall apart or flake while they’re grilling. Same applies to your leek; they should be cut the same size as your salmon. -Last but not least, make sure your grill as well as your skewers are well oiled before grilling so they don’t stick.

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Salmon Leek Skewers With Sesame Seeds Or Nigella

By Diane Kochilas

Prep Time 1 10

Cook Time 24

Fish, Main Courses, Recipes

Prep Time 1 10

Cook Time 24

Fish, Main Courses, Recipes

Ingredients

1 1/2 lbs 750 g salmon filets, cut into 1-inch squares
2 medium leeks trimmed and cut into rounds or a rough chop with pieces large enough to skewer
16 10- inch 22 ½-cm bamboo or metal skewers
For the Salmon Marinade:
3 Tbsp finely chopped scallions
1/2 Tbsp Dijon mustard
Seasalt and freshly ground black pepper
3 Tbsp extra virgin Greek olive oil and some more for grilling
2 Tbsp of fresh lemon juice
2 Tbsp sesame seeds
2 Tbsp Nigella seeds

Instructions

Prep: Soak bamboo skewers for at least 1 hour. Preheat the grill to medium.
In a medium bowl, stir together all of the marinade ingredients: scallions, Dijon mustard, sea salt, pepper, olive oil, and lemon juice.
Skewer the salmon and leeks alternating between each, onto two skewers at a time. Brush both sides of skewered salmon and leeks with the marinade.
Oil the grill, then carefully place skewers onto the hot rack. Grill skewers for 3-4 minutes per side or until salmon is cooked through and opaque.
Sprinkle with sesame and nigella seeds, and serve.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Salmon Leek Skewers With Sesame Seeds Or Nigella