Meyer Lemons wear the gold crown of the citrus family. They have a lovely deep yellow color, smell divine, and are often sweet enough to eat. Their soft, smooth skin makes them difficult to transport and store, and thus they are not readily found in the supermarkets. Most Meyers are grown in backyards, but they are fast becoming a commercial crop and can now be found at Farmer’s Markets across the country. If you can find them get them–they make terrific Lemon Bars! And, they are wonderful in this recipe from Kelly Pugliano and her blog, eatpicks.com. (Of course, if you cannot find Meyers, regular lemons will work just fine.) A terrific addition to this dish would be grilled Asparagus: toss them in a separate mixture of olive oil and spices and grill alongside the kebabs.
Grilled Salmon and Lemon Kebabs
- 1 ½ lbs. Skinless Salmon* Fillet, cut into 1” cubes (*we suggest using wild salmon whenever you can)
- 2 large lemons, preferably Meyer Lemons, sliced thin, but not TOO thin
- 2 Tbsp. fresh oregano, chopped (did not have, so used 1 Tbsp. dried)
- 2 tsp. sesame seeds
- 1 tsp. ground cumin
- 1 tsp. kosher salt
- ¼ tsp. crushed red pepper flakes
- 2 Tbsp. olive oil
- wooden skewers, soaked in water for 15 minutes prior to using (Kelly suggests using two skewers per kebab)
- Brush grill (or grill pan, if using) generously with oil.
- Mix oregano, cumin, salt, red pepper flakes, sesame seeds and olive oil in small bowl. Set aside.
- Starting with salmon, thread onto two side-by-side skewers. Fold lemon slice in half and thread. Alternate with fish and lemon; ending with fish. Brush with oil mixture and place on grill.
- Cook, turning occasionally and brushing with spice mixture until fish is opaque, about 5-8minutes. If using grill pan, may take a bit longer.
- Serve with a Farmer’s Market salad and fresh, grilled asparagus.