Mediterranean Salmon Skewers & Creamy Cucumber Pasta Salad
Grilled Mediterranean Salmon Skewers with Creamy Cucumber Pasta Salad is a light and satisfying dinner. that's perfect for warm weather. The salmon skewers can be grilled outdoors so you don't heat up the house.
Servings: 4 Servings
Calories: 471kcal
Ingredients
For the salmon skewers:
- 1 lemon juiced and zested
- 2 cloves garlic minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh thyme chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 pound salmon filet cut into 1” cubes
- 1/2 red onion quartered
- 1 zucchini thickly sliced
For the yogurt sauce:
- 1/2 cup Greek yogurt
- 1 tablespoon Extra virgin olive oil
- 1/2 lemon juiced and zested
- 1 garlic clove minced
- 1/3 cup fresh dill stems removed, chopped
- 1/2 teaspoon salt
- Pinch cayenne pepper optional
For the cucumber salad:
- 1 English cucumbers thinly sliced (about 10” long)
- 2 red onion thinly sliced and quartered
- 2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons red wine vinegar
- 1 teaspoon dried oregano
- 2 ounces dried penne pasta
- 1/2 cup plain full fat Greek yogurt
- 1/2 tablespoon lemon juice
- 1 clove garlic minced
- 1/4 cup fresh dill chopped
- 1/2 teaspoon salt plus more to taste
- 1/2 teaspoon ground black pepper
Instructions
- In a large bowl, whisk together the lemon juice, zest, garlic, olive oil, oregano, thyme, salt and pepper.
- Place the salmon, onions, and zucchini in with the marinade and let it sit for 20 minutes.
- If using wooden skewers, soak them in water during that 20 minutes.
- To make the yogurt sauce, combine yogurt, olive oil, lemon juice, garlic, dill, salt, and cayenne, if using. Cover and refrigerate until the salmon is done.
- Thread the salmon, onions and zucchini onto the skewers. Season with salt and pepper.
- Heat your grill to 350° F. Brush the grill grate with oil to prevent sticking.
- Set the skewers on the grill, cover, and cook for 3 minutes per side, flipping with tongs halfway through cooking.
- Remove the skewers from the grill and let rest for 3-5 minutes.
- Serve with yogurt sauce.
For the cucumber salad:
- Slice the cucumbers and place them in a colander. Salt them well. Leave them to sit for 20 minutes. Pat them dry with a paper towel. This will take off most of the excess salt.
- Slice the onions thinly, then quarter them. Put them in a bowl of ice water for 10 minutes.
- In a small bowl, combine the olive oil, vinegar, and oregano. After 10 minutes, move the onions to this marinade for another 20 minutes.
- Cook the pasta according to the package instructions (less 1-2 minutes for al dente). Drain and run under cold water to stop the cooking.
- In a mixing bowl, combine the Greek yogurt, lemon juice, garlic, dill, salt, and pepper.
- Mix in the cucumbers, cooled pasta, onions and some of the marinade. You can add more if the salad seems dry.
- Toss everything together well. Taste and adjust for salt and pepper. Serve garnished with a little extra dill.
Video
Notes
- Marinate the salmon in olive oil, lemon juice, garlic, and a mix of Mediterranean herbs (like oregano and thyme) for at least 20 minutes before grilling. This enhances the flavor and keeps the salmon moist and tender.
- For grilling, use metal skewers instead of wooden ones if you can. Metal skewers conduct heat more efficiently, ensuring the salmon cooks evenly. If you prefer wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Prepare the creamy cucumber pasta salad ahead of time and chill it in the refrigerator before serving. This allows the flavors to meld together and provides a refreshing contrast to the warm grilled salmon.
Nutrition
Calories: 471kcal | Carbohydrates: 30g | Protein: 32g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 955mg | Potassium: 1145mg | Fiber: 5g | Sugar: 9g | Vitamin A: 862IU | Vitamin C: 48mg | Calcium: 160mg | Iron: 3mg