, photo by Lenka Selinger
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Meal Rainbow cajun salmon skewers with zoodles & garlic lime sauce
Ingredients
- 2 lbs 900 g salmon, boneless fillet, cut into cubessalmon, boneless fillets, cut into cubes
- 1 tbsp 1 tbsp light olive oil
- 2 2 garlic clove, mincedgarlic cloves, minced
- 1 1 lime juice and zestlimes juice and zest
- 1½ tbsp 1½ tbsp cajun seasoning
- 1 tsp 1 tsp salt
- 1 (4 oz.) 1 (110 g) red onionred onions
- 1 (4 oz.) 1 (120 g) red bell pepperred bell peppers
- 1 (5 oz.) 1 (140 g) yellow bell pepperyellow bell peppers
- 1 (5 oz.) 1 (140 g) green bell peppergreen bell peppers
- 1 lb 450 g zucchini
- 1 tbsp 1 tbsp olive oil
- salt and ground black pepper
- 1 cup (61⁄3 oz.) 240 ml (180 g) Greek yogurt (0% fat)
- 3 tbsp 3 tbsp mayonnaise
- 1 1 lime, juice and zestlimes, juice and zest
- 2 2 garlic clove, mincedgarlic cloves, minced
- salt and ground black pepper
Instructions
- Preheat the grill. For the oven method, please see the tips below.
- Cut the salmon fillets into 1-inch (2.5 cm) cubes. Place the cubed salmon in a large bowl. Drizzle the salmon with olive oil, and sprinkle with minced garlic, lime juice and zest, cajun seasoning, and salt. Toss gently to combine. Set aside to marinate while preparing the vegetables.
- Chop the red onion into wedges and the bell peppers into 2-inch (5 cm) pieces. Thread the skewers starting with a wedge of red onion, followed by bell pepper pieces, and a piece of salmon. Repeat until the skewer is full.
- Grill the salmon skewers for 3-4 minutes on each side until just cooked through.
- Use a spiralizer to make the zoodles or a vegetable peeler to slice long ribbons. Place the zucchini zoodles (or ribbons) in a bowl and add olive oil, salt, and ground black pepper to taste. Toss to combine and set aside.
- In a small bowl, combine the Greek yogurt, mayonnaise, lime juice and zest, garlic, salt, and black pepper.
- Serve the salmon skewers on a bed of zoodles with garlic-lime sauce on the side.
Rainbow cajun salmon skewers
Zoodles
Garlic-lime sauce
To serve
Tip
To achieve a rainbow effect, thread the veggies as follows: red onion, red bell pepper, yellow bell pepper, green pepper, and then salmon.
Special equipment
Using long, flat metal skewers makes it easier to turn the skewers on the grill.
If using wooden skewers, soak them in water for an hour before threading the salmon. You can use two sticks per salmon skewer to make them easier to turn.
Oven broiler method
Set the oven to broil on high. Rest the ends of the skewers on the sides of a baking tray or roasting pan. Place the baking tray about 6 inches (15 cm) from the heat source. Broil for 3-5 minutes, then remove the pan to turn the skewers over. Broil for another 3-5 minutes.
For thinner pieces of salmon, 6-8 minutes total cooking time is enough. For thicker pieces, broil for 8-10 minutes.
Cajun seasoning
If you don't have Cajun seasoning, make your own using: 3 tbsp paprika, 2 tbsp garlic powder, 1 tbsp salt, 1 tbsp pepper, 1 tbsp onion powder, 1 tbsp oregano, 1 tbsp cayenne (or 1/2 tbsp chili flakes), 1/2 tbsp dried thyme. Combine the ingredients in a jar and use what you need. The rest will keep for up to a year.
