The simple trick of threading lemon slices to these skewers adds a bright color and a light, tart flavor to the salmon and zucchini as they cook. A sprinkle of cumin and coriander and a dollop of chive-butter bring more mouth-watering flavor.
These skewers are great for parties – they look fantastic piled on a platter. Assemble the skewers ahead of time and they’ll only take a few minutes to grill when you’re ready to eat.
Pre-ground cumin and coriander work fine for this recipe, but seriously consider using whole cumin and coriander seeds, instead. Toast the seeds in a pan for a few minutes, grind them yourself in a coffee grinder and you’ll be rewarded with a spice blend that has a much bolder flavor and aroma.
Time in the Kitchen: 40 minutes
3 tablespoons butter (30 g)
1 tablespoon finely chopped chives (15 ml)
1 1/2 to 2 pounds of salmon, 1-inch thick and cut into 1-inch wide squares, skinned or not, your choice (450 to 900 g)