Sunday, August 3, 2014
Last night we had friends over for dinner. The sun was tucked between the clouds, with a light breeze off the ocean. The weather was perfect for dining alfresco. We ate the appetizers and main meal at the picnic table on the deck. We had salmon kebabs, couscous with parsley and a salad with several different varieties of lettuce from the garden. Here sesame seeds, ground cumin, salt and fresh oregano make up the spice that is sprinkled on the kebabs about an hour before grilling. The flavor is almost Mediterranean with a touch of flavor from the Middle East or some combination of the two. Everyone enjoyed the meal and thought the kebabs were unique and delicious.
At the end of the end of the evening I thought back to earlier in the week. Back to when I was fretting over the menu, trying to decide what to prepare. I think that some people are naturally decisive and good at organizing. That would not be me. As you can imagine for myself, the planning part of entertaining is hard. So glad I decided and stuck with the idea to keep the meal simple. I served seasonal fresh food that was quick to prepare and even had plenty of time to visit with our friends.
Recipe has been adapted from Bon Appetit magazine.
4 tablespoons chopped fresh oregano
4 teaspoons sesame seeds
2 teaspoons ground cumin
2 teaspoons kosher salt
1/2 teaspoons crushed red pepper flakes
2.5 to 3 pounds of salmon (cut into 1 inch pieces)
4 lemons (sliced, very thin into rounds)
Extra virgin olive oil
For the skewers; I used small metal ones, if you use wooden, soak in water at least 1 hour before.
In a small bowl mix oregano, sesame seeds, cumin salt and red pepper flakes together. Set aside.
Thread salmon and folded lemon slices onto the skewers. Brush with olive oil and sprinkle with spice mixture.
Prepare grill for medium heat. Place on grill and turn occasionally, until fish is cooked about 5 to 8 minutes. Remove from grill, enjoy!
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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