Skewer the Moment

Grilled Salmon & Broccoli Skewers with Lemony Garlic Rice

40 minutes
Serves 4
DinnerMediterraneanNut-freeGluten-free
Herb's take

Inspired by classic Mediterranean street food, this dish brings together juicy skewered salmon, flame-charred broccoli, and aromatic garlic rice. You'll get hands-on with citrusy marinades and master the art of balanced grilling, plus, learn why letting cooked rice rest is pure rice science magic.

Ingredients

Yield
4

Instructions

  1. 01
    In a large bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lemon juice, lemon zest, 3 minced garlic cloves, oregano, smoked paprika, cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the salmon cubes and toss gently to coat. Cover and refrigerate for 20 minutes.
  2. 02
    In a separate bowl, toss broccoli florets and red onion pieces with 1 tablespoon olive oil, 1 tablespoon lemon juice, 2 minced garlic cloves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  3. 03
    Thread the marinated salmon, broccoli, and red onion alternately onto skewers.
  4. 04
    Rinse the rice under cold water until the water runs clear. Drain well.
  5. 05
    In a medium saucepan over medium heat, add 2 tablespoons olive oil and 1 minced garlic clove. Sauté until fragrant but not browned, about 45 seconds.
  6. 06
    Add the rinsed rice to the pan and stir to coat it in the garlicky oil. Toast for 1-2 minutes until the rice turns opaque.
  7. 07
    Pour in 2 1/4 cups water and 3/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15 minutes.
  8. 08
    Preheat a grill (or grill pan) to medium-high and oil the grates well.
  9. 09
    Grill the skewers for 4-5 minutes per side, turning once, until the salmon is just cooked through and the broccoli is lightly charred.
  10. 10
    Remove the skewers from the grill and let them rest for 2-3 minutes.
  11. 11
    When the rice is done, remove from heat and let it stand, covered, for 5 minutes to finish steaming.
  12. 12
    Fluff the rice with a fork and stir in chopped parsley.
  13. 13
    Serve the skewers over a bed of garlic rice, drizzling with any accumulated juices and a final squeeze of lemon if desired.

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