Recipe courtesy of Mary Berg
Herby Miso Grilled Salmon Skewers
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 530
- Total Fat
- 39
- Saturated Fat
- 8
- Carbohydrates
- 12
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 34
- Cholesterol
- 87
- Sodium
- 631
- Total: 30 min
- Active: 30 min
Ingredients
4 skinless salmon fillets (about 5.3 ounces/150 grams each)
2 lemons
4 tablespoons (60 milliliters) olive oil
Kosher salt and freshly ground black pepper
1 cup fresh basil leaves, roughly chopped, plus more for serving
1/2 cup fresh mint leaves, roughly chopped, plus more for serving
1 tablespoon rosemary leaves, roughly chopped
2 garlic cloves, roughly chopped
1 tablespoon (15 milliliters) maple syrup
1 tablespoon white miso paste
Oil, for the grill
1/2 cup (125 milliliters) plain full fat yogurt
Directions
Special equipment:
a grill; 4 wooden skewers- Preheat your grill to high. Soak 4 wooden skewers in water.
- Cut each fillet into three roughly 1 1/2- to 2-inch cubes and transfer to a large bowl. Slice one of the lemons into 1/2-centimeter slices and add to the bowl along with 1 tablespoon of the oil. Season with salt and pepper and toss everything together.
- Thread the salmon onto the skewers, adding a slice of lemon between each piece. Set onto a plate or baking sheet and transfer to the fridge while you make the sauce.
- To make the sauce, add the basil, mint, rosemary and garlic to the bowl of a blender or a small food processor. Add the maple syrup, miso paste, zest and juice of the remaining lemon, and remaining 3 tablespoons of oil and blitz to combine. Season with a little salt and pepper and divide the sauce into two bowls.
- Lightly oil the grill grates. Add the salmon skewers onto the grill and cook until lightly charred and almost cooked through, about 3 minutes per side. To turn the skewers, use a metal spatula to loosen the fish from the grill and almost roll it over onto the other side rather than lift and flip.
- Generously baste the skewers with one of the bowls of marinade, turning frequently to ensure each side gets some sauce. Cook for about 1 to 2 more minutes. Remove the skewers from the grill and set aside to rest for 2 to 3 minutes while you finish the serving sauce.
- Mix the second bowl of herby sauce with the yogurt and season to taste with more salt and pepper if needed. Serve alongside the skewers topped with fresh basil and mint.