Fast & Fresh

Grilled Salmon Skewers with Cilantro Vinaigrette 4 servings | Total Time: 15 minutes

Everything’s better on a skewer in California, and seafood is no exception! These easy salmon skewers are a delicious way to add more fish to your diet in a slightly less conventional way. They feature tender chunks of cumin-spiced salmon,charred on the grill with fresh lime slices then served with a zippy cilantro vinaigrette. While I’m personally obsessed with the salmon, it’s the cilantro vinaigrette that really steals the show. It’s similar to an Argentinian-style chimichurri sauce but made with a few added Cal-Mex ingredients. You’re going to love the bright vinegary flavors in this recipe and how quickly it comes together

Cilantro Vinaigrette

1 cup roughly chopped & packed cilantro (leaves & stems)

¹⁄ 3 cup olive oil

2 cloves garlic

1 tbsp red wine vinegar

1 tbsp lime juice

½ tsp salt

¼ tsp red pepper flakes

Grilled Salmon Skewers

2 lb salmon without skin, cut into 1–1½-inch pieces

2 tbsp olive oil, plus more to brush over the grill

2 tsp moked paprika

1 tsp cumin

1 tsp salt

½ tsp black pepper

2 limes, thinly sliced and folded in half

To make the cilantro vinaigrette, in a food processor, add the cilantro, olive oil, garlic, red wine vinegar, lime juice, salt and red pepper flakes and blend them until smooth. Cover the vinaigrette and set it aside once it’s done.

Pat the salmon pieces with a paper towel and add them to a large bowl. Add the olive oil, smoked paprika, cumin, salt and black pepper and toss until the salmon is fully coated.

Thread the seasoned salmon pieces and folded lime slices onto metal skewers, alternating between the two until all the salmon is used.

Heat an outdoor grill to medium-high heat and lightly oil the grates to prevent sticking. Once it’s hot, place the skewers directly on the grill and grill them for 3 minutes per side, or until the salmon has grill marks and is cooked through to an internal temperature of 145°F.

Serve them hot with the cilantro vinaigrette drizzled over each skewer.

Reprinted with permission from Fast and Fresh Cal-Mex Cooking by Caitlin Prettyman. Page Street Publishing Co. 2024. Photo credit: Caitlin Prettyman.