Persian Kebabs with Salmon or Tuna
Adapted from The Legendary Cuisine of Persia by Margaret Shaida (Interlink)
Serve with rice with sliced almonds and a mixed greens salad with peeled cucumbers, tomatoes, fresh chopped dill, and a light vinaigrette.
5 (6 oz. each) wild salmon fillets or 8 (4 oz. each) albacore tuna medallions, cut into 1-inch cubes
2 medium yellow onions
1 cup plus 2 tablespoons lemon juice
½ tsp organic turmeric
Organic black pepper to taste
½ tsp dried organic rosemary
1½ tablespoons organic extra virgin olive oil or macadamia nut oil
1½ tablespoons tomato paste
- Place the salmon (or tuna) in a non-reactive mixing bowl. Grate the peeled onions over the fish. Add the cup of lemon juice, turmeric, and pepper to taste; set aside to marinate an hour. (If using bamboo skewers, soak them in water.)
- Make the basting sauce by mixing the 2 tablespoons lemon juice, oil and tomato paste in a small pan. Bring just to a boil and set aside.
- Thread the salmon (or tuna) cubes onto thin skewers. Cook over hot coals or under a broiler, about 5 inches from heat source, turning once and basting a few times, until just cooked through, 4 to 5 minutes.
Nutrition per serving: 326 calories (52 percent from fat), 18.7 g fat (6.5 g saturated, 7.4 g monounsaturated), 83.2 mg cholesterol, 30.8 g protein, 8.4 g carbohydrates, 0.9 g fiber, 122 mg sodium.