This gluten free salmon skewers recipe by Cook with Luke is an easy way to change up your usual salmon dish with a bit of smoky char from the grill.
The marinade brings out the salmon’s rich, savoury flavour, while the summer salsa adds a refreshing contrast with juicy pineapple, sweet tomatoes, and crisp cucumber. Plus, it’s completely dairy free and refined sugar free, making it a great option for those with a variety of dietary restrictions.
With just a handful of fresh ingredients and a quick cooking time, these salmon skewers prove that eating well on a gluten free diet doesn’t have to be complicated. Light yet satisfying, they’re perfect for a quick gluten free weeknight meal or a barbecue gathering.
Gluten Free Salmon Skewers with Summer Salsa
Serves: 4
Ingredients:
For the salmon
- 2 tbsp extra virgin olive oil, plus extra to serve
- 2 garlic cloves, crushed
- 1 tsp dried chilli flakes
- 1 tsp smoked paprika
- 600 g salmon fillets, deboned, skin off and cut into 5 cm pieces
- Pink rock salt and freshly ground black pepper
- 8 metal skewers or wooden skewers soaked
- 3 tbsp pistachios, toasted and finely chopped
For the salsa
- 2 pineapple, diced
- 1 bunch of coriander, leaves picked and chopped
- 1 Lebanese cucumber, diced
- 10 cherry tomatoes, diced
- Juice of 1 lime
Method:
- Whisk the oil, garlic, chilli flakes and paprika in a large bowl. Pat the salmon dry with a paper towel, then add it to the bowl and use your fingers to coat it with the marinade. Season well with salt and pepper. For best results, refrigerate for a couple of hours to enhance the flavours.
- Preheat a grill pan to medium heat. Thread the salmon onto the skewers and grill for 2–3 minutes on each side until golden brown on the outside and just cooked through in the middle. Transfer to a plate to rest for a few minutes.
- For the summer salsa, gently toss all the ingredients in a bowl.
- To serve, divide the salmon skewers and summer salsa among plates, scatter over the pistachios and drizzle over a little extra olive oil to finish.
