Herby miso grilled salmon skewers

With herbs, garlic, lemon, miso and a touch of maple syrup, these kebabs are salty-sweet delicious and quick to cook.

Credit: Mary Makes It Easy

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 4 (about 150 g each) skinless salmon fillets
• 2 lemons, divided
• 3 tbsp (60 ml) olive oil, divided
• Kosher salt
• Freshly ground black pepper
• 3 tsp rosemary leaves, roughly chopped
• 1 cup fresh basil leaves, roughly chopped
• ½ cup fresh mint leaves, roughly chopped
• 2 garlic cloves, roughly chopped
• 3 tsp white miso paste
• 3 tsp (15 ml) maple syrup
• ½ cup (125 ml) plain full fat yogurt
• Fresh basil and mint, for serving

You will need four wooden skewers.

Instructions

1. Preheat your barbecue grill to high. Soak the skewers in water.
2. Cut each fillet into three roughly 4 cm (1½ inch) cubes and transfer to a large bowl. Slice one of the lemons into ½ cm slices and add into the bowl along with 3 tsp of oil. Season with salt and pepper and toss everything together.
3. 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.
4. To make the sauce, add the rosemary, basil, mint and garlic to the bowl of a blender or a small food processor. Add in the zest and juice of the remaining lemon as well as the miso paste, maple syrup and remaining olive oil and blitz to combine. Season with a little salt and pepper and divide the sauce into two separate bowls.
5. Lightly grease your grill with cooking spray by spritzing in short bursts to avoid flare ups. Add the salmon skewers onto the grill and cook for about 3 minutes per side or until lightly charred and almost cooked through. To turn the skewers, use a metal spatula to loosen the meat from the grill and almost roll it over onto the other side rather than lift and flip.
6. 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.

7. 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.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.