| Prep Time | 40 mins |
| Cook Time | 10 mins |
| Servings |
serve
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Ingredients
- 1 tsp fresh dill, chopped 1.25 grams
- 1 tbsp fresh parsley, chopped 5 grams
- 1 tbsp Dijon mustard 16 grams
- 1 tsp soy sauce, salt reduced 5 mls
- 2 tbsp lemon juice 40 mls
- 1/4 tsp ground cumin 0.25 grams
- 200 grams salmon steak or firm fish of choice
- 1 tbsp black or white sesame seeds 16 grams
- cooking oil spray
- 1/2 cup green beans, trimmed 60 grams
Ingredients
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Instructions
- Combine dill, parsley, mustard, soy sauce, lemon juice and cumin in a bowl.
- Slice salmon into cubes and place in the bowl with the herb marinade. Toss to combine well. Cover and place in the fridge for at least 30 minutes to marinate.
- When ready to serve, thread the salmon pieces onto skewers, approximately 2-3 skewers per serve.
- If you’re using wooden skewers, soak them in water for 30 minutes before use to prevent them from burning while cooking.
- Sprinkle the salmon kebabs with sesame seeds.
- Heat a frying pan or barbecue hot plate to medium-high and lightly spray with cooking oil spray.
- Cook the salmon kebabs, turning during cooking for about 5-7 minutes or until the fish is opaque and cooked to your liking.
- While the salmon is cooking, steam the beans on the stovetop or in the microwave for 3-4 minutes, until tender-crisp.
- Serve salmon kebabs alongside beans.
Recipe Notes
410 calories per serve