Saffron Salmon Kababs
Published Aug. 18, 2021
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- About 1½ teaspoons saffron threads (0.35 grams)
- Pinch of granulated sugar
- 3tablespoons fresh lime juice, plus lime wedges for serving
- 2tablespoons extra-virgin olive oil
- 2large garlic cloves, finely grated
- 1¼teaspoons kosher salt (Diamond Crystal)
- ½teaspoon dried oregano, crushed between your fingers
- ½teaspoon ground coriander
- ½teaspoon black pepper
- ¼teaspoon ground turmeric
- 1½pounds skinless salmon (preferably center-cut), cut into 1-inch pieces
- Fresh herbs, such as mint, cilantro and basil, for serving
Nutritional analysis per serving (4 servings)
424 calories; 30 grams fat; 6 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 7 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 35 grams protein; 454 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using a mortar and pestle or small bowl and the handle end of a wooden spoon, grind the saffron with a pinch of sugar to a fine powder (about ¼ teaspoon). Transfer to a large bowl. Bring 2 tablespoons water to a boil in a saucepan, kettle or using the microwave, then let stand for 2 minutes to allow the water temperature to drop slightly. Add to the ground saffron powder, gently stir, cover and steep for 5 minutes.
- Step 2
To the saffron water, add the lime juice, olive oil, garlic, salt, oregano, coriander, pepper and turmeric. Stir to mix, add the salmon pieces and combine until the salmon is well coated. Cover and marinate in the refrigerator for 30 minutes.
- Step 3
As the salmon marinates, prepare a charcoal grill until the coals are ashed over and slightly cooled to medium-hot and or heat a gas grill to medium-high. Skewer the salmon and save any remaining marinade. Grill the skewers, brushing with the remaining marinade and turning every couple of minutes, until tender and buttery, about 10 minutes total. Serve with lime wedges for squeezing over the fish. Enjoy, with bites of fresh herbs between bites of salmon.
Private Notes
Comments
1 1/2 teaspoons is a LOT of saffron!
Salmon are better with the skin left on. That's where all the Omega-3 fatty acids are! Plus, they keep the flesh moist. I did ours in a convection oven with the skewers resting on a glass baking dish. Broil last 3 minutes.
This was excellent. But I have to say that it’s hard to believe that the saffron shows up after the inclusion of garlic, coriander, turmeric, oregano, and lime juice. Next time I’ll omit this costly ingredient and see if the flavorful marinade suffers. Meanwhile, the recommended dill rice and cucumber/tomato/red onion salad were both great suggestions.
I ran out of ground coriander, so I substituted Garam masala. I really did not taste the saffron flavor come through at all. Next time, I would omit it My kid loved it. Definitely will make it again and put coriander on my Penzey’s list.
I’ve made this twice, and both times I’ve been amazed by the rich flavors that easily impress guests— for such little work! The saffron shines through if you make sure to measure the turmeric and coriander correctly. I grilled the skewers on medium high for 4-6 minutes each side, which resulted in good grill marks with still tender flesh (about 130 degrees). The herbs and lime really compete the dish. I had labneh on the side with flat bread of choice, and it’s delicious!
Serve with Indian style raita. And bbq eggplant
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