I’m a big fan of salmon. It’s packed full of healthy Omega3 fatty acids which not only aid in great skin, hair and nails but it’s really good if you’re prone to inflammation. It’s the route of so much disease these days so keeping inflammation under control with a healthy diet high in Omega 3s is great start. Buy wild salmon if you can to avoid more toxins. I also like to supplement with a sustainable fish oil with a high EPA (that’s the anti-inflammatory part.) I take Lion Heart from Bare Biology if you’re interested. These Paprika & Lime Salmon Kebabs are great for the BBQ or you can simply griddle or place under the grill.
They’re zingy but without any sweetener so good for your gut health especially if you’re following a healing protocol like Autoimmune-Paleo, Whole30 or Gaps.
Serve these healthy Paprika & Lime Salmon Kebabs with a simple salad like my Roasted Carrot and Avocado Salad or why not try my Nuts About Nutrients Broccoli Rice Tabbouleh? Your body will love you for all this nourishment. Jo x
Paprika & Lime Salmon Kebabs With Herby Coconut Yoghurt
Ingredients
- 200 g fresh salmon (roughly 2 small salmon fillets)
- 1 tsp paprika
- 2 tbsp extra virgin olive oil
- Juice of 1/2 large lime
- 1 tsp coconut aminos
- Pinch of cracked black pepper
- Pinch of Pink Himalayan or sea salt
- 1 medium courgette
Herby Coconut Yoghurt
- 2 tbsp coconut yoghurt (Greek if you prefer)
- Squeeze of lemon (to taste)
- 1 -2 tbsp chopped fresh coriander
- Pinch of Pink Himalayan or sea salt
- Pinch of cracked black pepper
Method
- Remove the skin from the salmon. Carefully chop the salmon in to cubes about 2cm x 2cm.
- Mix 1 tbsp of olive oil, lime, paprika, coconut aminos, salt and pepper in a small bowl. Coat the salmon with the marinade and place in the fridge for an hour or ideally overnight. You don't have to marinate but it really does enhance the flavour.
- Using a vegetable peeler, make lots of courgette ribbons.
- Prepare the yogurt dressing by simply mixing all the ingredients together in a small bowl.
- Thread the salmon onto metal skewers and intersperse with 3 - 4 courgette ribbons (simply fold them.) Alternate each salmon cube with courgette until you have about 3 of each per skewer.
- Coat a griddle pan with olive oil to prevent sticking. Baste each kebab with the remaining 1 tbsp of olive oil and cook for about 2 - 3 minutes per side (about 10 minutes in total) until the salmon is cooked through. Alternatively, cook under the grill. Just make sure you turn a couple of times for even cooking.
- Serve with the herby coconut yoghurt dressing and a side salad of choice.
