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  2. Persian Kebabs with Salmon or Tuna

Persian Kebabs with Salmon or Tuna

Serve with rice with sliced almonds and a mixed greens salad with peeled cucumbers, tomatoes, fresh chopped dill and a light vinaigrette. Adapted from The Legendary Cuisine of Persia by Margaret Shaida (Interlink).

Persian Kebabs with Salmon or Tuna

Prep Time: 15 minutes | Cook Time: 5 minutes | Total Time: 1 hours
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Ingredients

  • 5 Vital Choice wild salmon fillets (6 ounces each) or 8 albacore tuna medallions (4 ounces each), cut into 1-inch cubes
  • 2 medium yellow onions
  • 1 cup plus 2 tablespoons lemon juice
  • ½ teaspoon organic turmeric
  • ½ teaspoon dried organic rosemary
  • 1 1/2 tablespoons Vital Choice extra virgin olive oil
  • 1 ½ tablespoons tomato paste
  • Organic black pepper, to taste

Instructions

  1. Place the fish in a non-reactive mixing bowl. Grate the peeled onions over the fish. Add 1 cup lemon juice, turmeric and pepper to taste; set aside to marinate for 1 hour. If using bamboo skewers, soak them in water.
  2. Make the basting sauce: Mix 2 tablespoons lemon juice, oil and tomato paste in a small pan. Bring just to a boil and set aside.
  3. Thread the fish 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.
Serves: Serves 6