Ingredients:
- 2 wild sockeye salmon fillets, cut into approximately 1.5-inch cubes
- 1 each of red, orange, and yellow bell peppers
- 1 large or 2 small zucchinis
- 3-4 wooden skewers
For the Marinade:
- ½ cup of olive oil or high-heat avocado oil
- 2.5 tablespoons of fresh lemon juice
- 2 teaspoons of finely minced garlic
- 2 teaspoons of chili powder or smoked paprika
- 1 teaspoon of honey
- 2 teaspoons each of oregano and thyme
- 1 teaspoon of sea salt
- ½ teaspoon of coarse black pepper
Instructions:
- Place the salmon cubes in a ziplock bag, adding all the marinade ingredients. Marinate for about 30 minutes or leave it overnight for enhanced flavor.
- Arrange the salmon, zucchini, and bell peppers onto the skewers, alternating them to create a colorful display.
- Start by steaming the skewers in your air fryer: fill the steam container with water and use the steam function for 2-3 minutes, then remove.
- Heat the air fryer to 375°F. Cook the kabobs for 5 minutes – they cook faster than whole fillets. To check if they’re done, gently probe with a fork or knife. If you prefer a crispier texture, cook for an additional 2-3 minutes.
Enjoy this visually appealing and flavorful salad that’s perfect for a quick yet satisfying meal!
Discussion about this post