- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Simply grilling fish is TV chef Andrew Zimmern’s favorite way to eat what comes out of the ocean. For these skewers, he pairs rich salmon with North African charmoula, a brightly acidic herb paste tempered with sweet fruit and—his personal twist—crunchy nuts.
Ingredient:
- 1/2 cup sliced almonds
- 3 medium sweet onions— 1 minced, 2 cut into 1-inch pieces
- 1/2 cup raisins or dried currants
- 1/2 teaspoon saffron, soaked in 2 tablespoons warm water
- 3 garlic cloves
- 3 cups loosely packed cilantro leaves
- 1 cup loosely packed mint leaves
- 1 small jalapeño, minced
- 2/3 cup extra-virgin olive oil
- 1/4 cup fresh lime juice
- Kosher salt
- Pepper
- Twelve 8-inch wooden skewers, soaked in water for 30 minutes
- 1 1/2 pounds skinless center-cut salmon fillets, cut into 1 1/2-inch cubes
- 1 pound small cremini mushrooms
- 12 ounces cherry tomatoes
- 2 yellow bell peppers, cut into 1-inch squares
