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Salmon skewers with za’atar and walnut salsa

Summer barbecues are calling. Answer with these piquant salmon skewers.
salmon skewers with za'atar and walnut salsaJames Moffatt
4
20M
15M
35M

Summer barbeques are waiting on this salmon skewers recipe, elevated by the addition of za’atar spices and sweet walnut salsa. Any firm fish can be used in this recipe, like snapper or mahi mahi.

Ingredients

Toum
Walnut salsa

Method

1

Soak 8 skewers in cold water for 30 minutes. Combine herbs, chilli flakes, olive oil, lemon zest and juice in a bowl. Add salmon and zucchini and toss to coat; stand at room temperature for flavours to develop (20 minutes). Thread onto skewers, alternating zucchini and salmon.

2

Meanwhile, for toum, place egg whites in a blender and blend on high until white and frothy (8 minutes). Add lemon juice, garlic and 1½ tsp sea salt flakes and blend until smooth and combined. Gradually add oil in thin steady stream until thick and emulsified (3 minutes). Transfer to a bowl, season to taste, cover and refrigerate until required.

3

For salsa, combine all ingredients in a bowl and season to taste.

4

Heat a barbecue or lightly greased char-grill pan to high. Drizzle skewers with extra olive oil and season. Grill, turning occasionally, until charred and just cooked through (6 minutes). Remove from heat and set aside to rest (2 minutes).

5

Arrange skewers on a large platter, spoon over walnut salsa and serve with toum on the side.

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