Salmon, Fennel and Onion Kebab

Salmon, Fennel and Onion Kebab with Parsley Caper Sauce over Farro

salmon kebab

Ingredients:
• ½ cup whole faro
• ½ cup chopped, fresh flat-leaf parsley
• 2 tbsp. olive oil
• 1 tsp. grated lemon zest
• 1 tsp. lemon juice
• 1 tsp. chopped capers
• ½ pound piece boneless, skinless salmon (cut into 1 ½ in pieces)
• ½ fennel bulb (cut into 1 inch pieces)
• ¼ small red onion (cut into 1 inch pieces)
• Kosher salt
• Black pepper
Directions:
1. Cook ½ cup whole faro. Combine ½ cup chopped, fresh flat-leaf parsley, 1 tbsp. olive oil, 1 tsp. grated lemon zest, 1 tsp. lemon juice, 1 tsp. chopped capers, and a pinch kosher salt and a pinch black pepper in a bowl.
2. Thread ½ pound piece boneless, skinless salmon (cut into 1 ½ in pieces), ½ fennel bulb (cut into 1 inch pieces), and ¼ small red onion (cut into 1 inch pieces) onto 2 skewers. Drizzle with 1 tbsp. olive oil and a pinch each of kosher salt and black pepper. Broil until the salmon is opaque throughout and the vegetables are crisp-tender, 7 to 9 minutes.
3. Serve kebabs over the faro with the sauce.

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One response to “Salmon, Fennel and Onion Kebab

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