Serve with 1 small grilled pita and 1 cup fresh veggies.
1 1⁄2 lbs (675 g) skinless salmon fillet
1 - 2 tbsp oil
1 red onion
8 cups mixed greens
1⁄4 cup Epicure Dressing, your choice
Topping (optional): cubed avocado
- Preheat grill to medium heat.
- Cut salmon into 1” cubes. Place in a bowl; coat with oil and dry glaze. Thinly slice lemon into rounds. Cut onion into chunky pieces. Thread salmon, lemon, and onion onto two or four skewers.
- Place skewers on grill; turn occasionally, until grill marks form and salmon is cooked through, about 5–8 min.
- Place greens in a bowl and toss with dressing. Divide onto plates and top each with one skewer, or remove salmon from skewers and place over greens. Top with avocado, if using.
Choose a thick, centre-cut piece of fish. The chubby cubes will be easier to skewer.
No skewers? No problem! Coat whole salmon fillet with oil and glaze, then grill, roast, or broil until done as you like.