Lemlem x Clean Food Dirty City: Salmon Skewers Inspired by the lemlem NADIA Tunic in Petal
Salmon Skewers with Quinoa Tabbouleh + Arugula Inspired by the lemlem NADIA tunic in petal.

INGREDIENTS
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1 1/2 pounds wild salmon, cut into 1" cubes
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2 lemons, thinly sliced + Juice of 1 lemon
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Olive Oil
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Sea Salt + Freshly ground black pepper
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Handful of chopped parsley
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8-10 Wooden or bamboo skewers
METHOD
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Soak wooden or bamboo skewers for at least 1 hour before using. Preheat grill to medium heat or prepare grill pan over medium heat.
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Using double skewers, arrange skewers starting with salmon and alternating with salmon pieces and lemon slices. Brush with oil, drizzle with lemon juice and season with salt and pepper.
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Grill, turning halfway through, until fish is cooked through about 5 - 8 minutes. Garnish with fresh parsley and serve over quinoa tabbouleh with arugula.
QUINOA TABBOULEH (INGREDIENTS + METHOD)
- 2 cups cooked quinoa
- 8 persian cucumbers,chopped
- 1/2 cup quick pickled onions
- 1/4 cup olive oil
- Juice of 1 lemon
- 1/2 cup parsley, chopped
- 1/4 cup mint, chopped
- Sea salt and pepper to taste
Combine ingredients in a large bowl. Stir well and season with additional salt and pepper to taste