Persian Salmon kebab
- 500g salmon fillets, without skin
- ¼ tsp saffron threads, finely chopped
- 30 ml hot water
- 1 small onion, chopped
- 1 garlic clove, minced
- ½ tsp ground turmeric
- ½ tsp ground coriander
- Juice of 1 lime
- 3 Tbsp fresh coriander, finely chopped
- Salt and pepper
- a few wooden skewers
Firstly, drop the saffron threads in the hot water and let them soak for 5 minutes. Soak the skewers in some water.
To prepare the marinade, add the onion, garlic, turmeric, ground coriander, lime juice and saffron water in a blender. Pulse until you have a smooth yellow mixture.
Cut the salmon in 3cm cubes and season with salt and pepper. Place the salmon cubes in a zip lock bag and pour in the marinade. Shake the bag so that all salmon cubes are generously coated with the marinade. Let them marinate for 15 minutes. Preheat the oven to 220°C.
Thread the salmon cubes on the skewers leaving a bit of space between each one. Balance the skewers on a narrow baking dish or tray so that the salmon is suspended over the dish. This will help the salmon cook better because the juices will fall off while cooking.
Place the baking dish in the middle of the oven and bake for 10 minutes, turning over halfway, or until the salmon starts to get a slightly charred colour.
Serve with rice!