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Prep time
2 hours 20 minutes
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Cook time
5 minutes
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Serves
6
Author Notes
Like many families, mine is eating less red meat and more salmon these days. As a result, I’m always looking for new ways to prepare it. As much as I love slow-roasted salmon, I might like this dish even better—and not just because there’s virtually no cleanup when I cook the fish on the grill. I find cumin pairs really well with salmon, giving the dish a gutsy, hearty flavor that appeals especially to the carnivores in the crowd. Serve it over pilaf, in a pita drizzled with pomegranate vinaigrette, or atop a bed of arugula dressed with the same vinaigrette for a sweet-and-sour contrast. —Christine Sahadi Whelan
Test Kitchen Notes
Excerpted with permission from Flavors of the Sun: The Sahadi’s Guide to Understanding, Buying, and Using Middle Eastern Ingredients (Chronicle Books, 2021) by Christine Sahadi Whelan. Copyright text © 2021 by Christine Sahadi Whelan. —The Editors
Ingredients
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2 pounds
(910 grams) center-cut skinless salmon fillet, cut into 2-inch (5-centimeter) chunks
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2 tablespoons
chopped fresh parsley
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2 tablespoons
chopped fresh mint
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2 tablespoons
chopped fresh chives
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2 teaspoons
Aleppo pepper
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1 teaspoon
ground cumin
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1 teaspoon
fine sea salt
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1/2 teaspoon
freshly ground black pepper
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1/2 teaspoon
nigella seeds
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1/2 cup
(120 milliliters) extra-virgin olive oil
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1
red onion, cut into wedges
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1
lemon (Meyer lemon, if available), cut into wedges
Directions
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Put the salmon in a resealable plastic bag. Combine the parsley, mint, chives, Aleppo pepper, cumin, salt, black pepper, and nigella in a small bowl. Add the oil and stir to moisten. Pour the herb mixture over the salmon, turning the chunks to coat. Seal the bag and marinate for 2 hours in the refrigerator.
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Prepare an outdoor grill or preheat the broiler. Thread the salmon onto metal skewers, alternating with pieces of red onion. Grill or broil for 2 to 3 minutes per side for a slightly pink interior or to your preferred degree of doneness. Serve hot with the lemon wedges.
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