Rainbow cajun salmon skewers with zoodles & garlic lime sauce

Rainbow cajun salmon skewers with zoodles & garlic lime sauce

Feast on a rainbow with these pretty salmon skewers! The salmon gets its flavor from a quick Cajun-inspired marinade and a stint on the grill for that final smoky touch. They're served with zoodles and a tangy garlic-lime sauce which ties this high protein, low carb dish together. They say you eat with your eyes — with this dish that definitely rings true!

Rainbow cajun salmon skewers with zoodles & garlic lime sauce

Feast on a rainbow with these pretty salmon skewers! The salmon gets its flavor from a quick Cajun-inspired marinade and a stint on the grill for that final smoky touch. They're served with zoodles and a tangy garlic-lime sauce which ties this high protein, low carb dish together. They say you eat with your eyes — with this dish that definitely rings true!
USMetric
6 servingservings

Ingredients

Rainbow cajun salmon skewers
  • 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
Zoodles
  • 1 lb 450 g zucchini
  • 1 tbsp 1 tbsp olive oil
  • salt and ground black pepper
Garlic-lime sauce
  • 1 cup (613 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
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Instructions

Instructions are for 6 servings. Please modify as needed.

    Rainbow cajun salmon skewers

  1. Preheat the grill. For the oven method, please see the tips below.
  2. 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.
  3. 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.
  4. Grill the salmon skewers for 3-4 minutes on each side until just cooked through.
  5. Zoodles

  6. 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.
  7. Garlic-lime sauce

  8. In a small bowl, combine the Greek yogurt, mayonnaise, lime juice and zest, garlic, salt, and black pepper.
  9. To serve

  10. Serve the salmon skewers on a bed of zoodles with garlic-lime sauce on the side.

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.

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