- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 806
- Total Fat
- 62 g
- Saturated Fat
- 13 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 53 g
- Cholesterol
- 134 mg
- Sodium
- 932 mg
Quick-cooking salmon lets you get dinner on the table in a matter of minutes. Here, Ree cuts the fish into chunks and threads it onto skewers to further speed up the cooking time.
- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 806
- Total Fat
- 62 g
- Saturated Fat
- 13 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 53 g
- Cholesterol
- 134 mg
- Sodium
- 932 mg
Ingredients
Directions
Special equipment:
four 15-inch metal skewers- Set the oven to broil. Line a half-sheet pan (13-by-18 inches) with foil.
- Combine the citrus zests, juices, parsley, dill, paprika, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl. While stirring, add the olive oil until combined; set aside.
- Add the salmon to a separate bowl. Pour half of the sauce mixture over the salmon, tossing to completely coat it. Thread the salmon onto four 15-inch metal skewers. Sprinkle lightly with salt.
- Add the salmon skewers to the sheet pan crosswise, allowing the skewers to hang off the edges and keeping the salmon from touching the pan.
- Broil until the edges of the salmon become golden and it is cooked through (no need to turn), 7 to 8 minutes. Transfer to a bed of arugula.
- While the salmon rests, spread the Greek yogurt in a shallow bowl. Top with the remaining sauce mixture.
- Garnish the salmon with more parsley and dill. Serve with the Greek yogurt on the side.
