salmon kebabs with nigella

Salmon

Salmon Kebabs With Nigella

Like many families, mine is eating less red meat and more salmon these days. As a result, I’m always looking for new ways to prepare it.

2 pounds (910 grams) center-cut skinless salmon fillet, cut into 2-inch (5-centimeter) chunks
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh chives
2 teaspoons Aleppo pepper
1 teaspoon ground cumin
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon nigella seeds
1/2 cup (120 milliliters) extra-virgin olive oil
1 red onion, cut into wedges
1 lemon (Meyer lemon, if available), cut into wedges

Put the salmon in a resealable plastic bag. Combine the parsley, mint, chives, Aleppo pepper, cumin, salt, black pepper, and nigella in a small bowl. Add the oil and stir to moisten. Pour the herb mixture over the salmon, turning the chunks to coat. Seal the bag and marinate for 2 hours in the refrigerator.
Prepare an outdoor grill or preheat the broiler. Thread the salmon onto metal skewers, alternating with pieces of red onion. Grill or broil for 2 to 3 minutes per side for a slightly pink interior or to your preferred degree of doneness. Serve hot with the lemon wedges.