SALMON VEGGIE SKEWERS WITH GREEK TZATZIKI DIP
This colourful, delicious dinner comes together in no time! Using fresh wild caught salmon fillets marinated in a simple asian sauce, and hearty vegetables barbequed to perfection! Accompanied by a refreshing Greek tzatziki dip that will have you dunking with every bite. An easy recipe to enjoy with friends on a hot summer day!
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SALMON VEGGIE SKEWERS WITH GREEK TZATZIKI DIP
This colourful, delicious dinner comes together in no time! Using fresh wild caught salmon fillets marinated in a simple asian sauce, and hearty vegetables barbequed to perfection! Accompanied by a refreshing Greek tzatziki dip that will have you dunking with every bite. An easy recipe to enjoy with friends on a hot summer day!
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| Servings |
| 2people |
| Passive Time |
| 30minutes |
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Ingredients
FOR THE SALMON
- (2) 4ounce fresh wild caught salmon filletscut into 2″ inch pieces
- 2tablespoons tamari or low sodium soy sauce
- 1teaspoons sesame oil*I like to use Chosen Foods brand
- 1/2teaspoon raw honey
FOR THE VEGGIES
- 2 bell peppers*I used orange & yellow
- 1/4 red onionsliced into larger squares
- 12-14 cremini mushroomsrinsed & ends removed
- 1 fresh cornhusked & rinsed. Cut into larger pieces. (ends discarded)
- 12 brussel sproutsrinsed. ends chopped and removed.
FOR THE TZATZIKI DIP
- 3/4cup 0% plain Shepherds Gourmet SKYR yogourtor *substitute with plain greek yogourt of choice
- 2-3tablespoons fresh dillchopped fine. *save some for the end
- 1/2clove garlicminced
- 1 picklefinely grated
- 1tablespoon red onionfinely diced
- 1/2 limesqueezed. *save other half for serving.
Instructions
- First Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Place the Brussels sprouts, water and a small amount of salt into a 3 to 4-quart saucier and cover. Place over high heat and cook for 5 minutes or until tender.
- Get a small bowl and pour in tamari, sesame oil and honey. Whisk until combined.
- Place the cubed salmon into a bowl and season with a sprinkle of fresh ground pepper. Then cover with tamari sauce. Tossing well to coat. Sprinkle with chili flakes for extra heat if desired. Place into the fridge while you make the tzatziki dip!
- For the dip: place in a bowl the yogurt, dill, garlic, pickle shavings, red onion an fresh lime juice. Stir to combine. Set aside.
- Take the chunks of salmon out of the fridge and individually skewer them with the vegetables (there are no rules! just make them colourful!) I did 1 salmon chunks per skewer however you can add as may as you like! You can toss with a little more tamari sauce if desired.
- Heat a large skillet, grill pan, or bbq over medium-high heat and brush with coconut oil. Place the skewers in the skillet or right on the bbq and cook the skewers, carefully turning once, until the salmon is cooked through, 4 to 6 minutes total. Remove the salmon and place it on a plate. Drizzle it with the a little more sesame oil and sprinkle with the fresh dill. Finish with a spritz of lime. Serve with lime wedges and Greek Tzatziki Dip!
Recipe Notes
Leftover can be stored in the fridge and eaten next day.