Salmon Skewers with Quinoa Tabbouleh + Arugula Inspired by the lemlem NADIA tunic in petal. 

INGREDIENTS

  • 1 1/2 pounds wild salmon, cut into 1" cubes
  • 2 lemons, thinly sliced + Juice of 1 lemon
  • Olive Oil
  • Sea Salt + Freshly ground black pepper
  • Handful of chopped parsley
  • 8-10 Wooden or bamboo skewers 

 

 

METHOD

  1. Soak wooden or bamboo skewers for at least 1 hour before using. Preheat grill to medium heat or prepare grill pan over medium heat.

  2. 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.

  3. 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