Salmon Skewers w/Chermoula

---

Ingredients

• 1.5 lbs Salmon, skin removed

• 1 t freshly toasted cumin seeds

• 1t freshly toasted coriander seeds

• 1/2 cup roughly chopped dill

• 1/2 cup scallions

• 1 garlic clove

• zest and juice of 1/2 to a whole lemon

• red pepper flakes

• 1/3-1/2 cup olive oil

• 3T sour cream or yogurt (I used a combo of both)

• salt and pepper to taste

• Arugula

---

Ingredients:

Cut the salmon into generous 2.5cm (1in) pieces and place in a bowl or baking dish.

● To make the chermoula, in a blender combine all the remaining ingredients except the yogurt and arugula and blend for 1 minute, or until smooth. Pour half the chermoula over the salmon, add a generous pinch of salt and mix well. Allow the mixture to marinate for at least 10 minutes.

● Combine the remaining chermoula with the yogurt and store in the fridge until ready to serve.

● When ready to cook, divide the salmon pieces evenly among the soaked wooden skewers and heat a grill or grill pan over medium-high heat. Grill the salmon for 5 minutes on each side, or until the pieces are all nicely browned and cooked through. Serve the skewers with the chermoula on a bed of arugula.

*Recipe adapted from Goop.