Spiced Salmon Skewers with Grilled Vegetables – Tiffiny Hall

  • 1/3 cup mixed quinoa, rinsed
  • 250g skinless salmon fillets, cut into 12 even pieces
  • ½ tsp Moroccan spice
  • 1 small yellow squash, cut into 8 wedges
  • 4 bamboo skewers, pre-soaked in water
  • 1 zucchini, sliced
  • ½ red capsicum, sliced
  • ½ yellow capsicum, sliced
  • 1 tsp olive oil
  • salt and pepper, to taste
  • 1 lemon, cut into wedges

Place quinoa, 2/3 cup water and ¼ tsp salt in a small saucepan and bring to the boil. Lower heat and simmer, covered, for 15 minutes or until just cooked. Rest covered for 5 minutes then fluff with a fork.

Meanwhile, place salmon in a small bowl and toss with the spice mix. Thread pieces of salmon, separated with a piece of squash onto each skewer.

Preheat a large non-stick grill pan or barbeque over medium-high heat. Toss vegetables with oil, season with salt and pepper, and grill for 8-10 minutes, turning, until charred and tender. Transfer to a plate and keep warm.

Add skewers to the pan and cook, turning, for 6 minutes, or until cooked to your liking Toss quinoa with vegetables, adjust seasoning and divide between 2 serving plates. Add skewers and serve with a squeeze of lemon.

Recipe extracted from TIFFXO by Tiffiny Hall

TIFFXO – Tiffiny Hall

Tiffiny Hall created TIFFXO so she could reach the masses and to train and inspire people the world over to become fitter and healthier.

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