Grilled Salmon and Spring Onion Skewers on Toasted Pitas
INGREDIENTS
For the Marinade:
80ml olive oil
5ml sesame seed oil
Juice and zest of 2 limes
5ml chilli flakes
1 pinch of sea salt
10ml honey
5ml harissa spice blend or smoked paprika
For the Salmon:
1kg fillet of fresh salmon (using the belly for thickness and not the tail end)
300g spring onion or baby leeks
To Serve:
Halved and grilled pita bread
Radish slices
Freshly chopped dill
Lemon yoghurt
Lime wedges
METHOD
To make the marinade, mix all the ingredients together.
Cut the salmon up into large, evenly sized chunks. Place in the marinade and set aside at room temperature to immerse in the flavours for about 15 minutes.
Cook the spring onions or baby leeks whole over an open flame until just charred and slightly soft. Cut them into evenly sized pieces big enough to thread through a skewer. To assemble your skewers, place each piece of salmon on a skewer with spring onion or leek between each salmon piece.
Heat the Le Creuset 24cm Cast Iron Square Grill on medium-high heat and cook each skewer for 2 -3 minutes a side until cooked to your liking. If you are keeping the fish’s skin on, cook the skin side slightly longer for a crispy finish. Serve with halved and grilled pita bread, with radish slices, freshly chopped dill, lemon yoghurt with hot salmon skewers and lime wedges.