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This vibrant dish features grilled salmon skewers marinated in a smoky-spiced blend, served over fragrant herbed basmati rice, and paired with a fresh Mediterranean-style salsa. The dish is finished with a creamy yogurt drizzle and a bold red pepper sauce for extra depth of flavor.

Ingredients

For the Salmon Skewers:

• 2 salmon fillets, cut into 1.5-inch cubes
• 1 red bell pepper, cut into chunks
• 1 zucchini, sliced into rounds
• 1/2 red onion, cut into wedges
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper (optional for heat)
• Wooden or metal skewers

For the Herbed Rice:

• 1 cup basmati rice, rinsed
• 2 cups water or vegetable broth
• 1 tablespoon butter or olive oil
• 2 tablespoons fresh cilantro or parsley, chopped
• 1/2 teaspoon salt

For the Mediterranean Salsa:

• 1 cup cherry tomatoes, diced
• 1/4 cup red onion, finely chopped
• 1 tablespoon fresh parsley or cilantro, chopped
• 1/2 tablespoon olive oil
• 1 teaspoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)

For the Red Pepper Sauce:

• 1 roasted red bell pepper (jarred or homemade)
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 1 small garlic clove
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste

For Garnish:

• 2 tablespoons Greek yogurt (thinned with water for drizzling)
• 1 tablespoon sliced green onions or chives
• 1 teaspoon black sesame seeds (optional)

Instructions

1. Marinate and Skewer the Salmon

1. In a bowl, whisk together olive oil, lemon juice, smoked paprika, cumin, garlic powder, black pepper, salt, and cayenne.
2. Add salmon cubes, tossing to coat evenly. Let marinate for 20-30 minutes.
3. Thread the salmon, bell pepper, zucchini, and red onion onto skewers.

2. Cook the Herbed Rice

1. In a saucepan, bring water or vegetable broth to a boil. Add basmati rice and salt.
2. Reduce heat, cover, and simmer for 12-15 minutes, until the rice is tender.
3. Remove from heat, let sit for 5 minutes, then fluff with a fork and stir in butter and fresh herbs.

3. Prepare the Salsa

1. In a small bowl, mix diced tomatoes, red onion, parsley, olive oil, lemon juice, salt, and pepper.
2. Stir and let sit for 10 minutes to blend the flavors.

4. Make the Red Pepper Sauce

1. Blend roasted red pepper, olive oil, lemon juice, garlic, smoked paprika, salt, and pepper until smooth.
2. Set aside for serving.

5. Grill the Skewers

1. Heat a grill or grill pan over medium-high heat.
2. Cook skewers for 2-3 minutes per side, until the salmon is charred on the outside but tender inside.

6. Assemble and Serve

1. Spread herbed rice on a plate.
2. Place grilled salmon skewers on top.
3. Drizzle with yogurt and red pepper sauce.
4. Garnish with green onions and black sesame seeds.
5. Serve with a side of fresh salsa!

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• Protein-packed & nutritious with salmon and fresh vegetables
• Bold Mediterranean flavors with smoky paprika, cumin, and fresh herbs
• Perfectly balanced—spiced salmon, cooling yogurt, and zesty salsa
• Easy to make & great for meal prep