Name: Salmon skewers with za’atar and walnut salsa
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 2 tsp each finely chopped rosemary and oregano; ½ tsp chilli flakes; 2 tbsp extra-virgin olive oil, plus extra for drizzling; Finely grated zest of ½ lemon, plus 2 tbsp juice; 800 gm skinless salmon, cut into 2.5cm pieces; 2 zucchini, cut into 2.5cm-thick slices; Toum; 2 egg whites; 10 garlic cloves; 60 ml (¼ cup) lemon juice; 250 ml (2 cups) vegetable oil; Walnut salsa; 60 gm roasted walnuts, chopped; ⅓ cup coarsely chopped soft herbs, such as dill, chives and parsley; 2 tbsp za’atar; 80 ml ( ⅓ cup) extra-virgin olive oil; Grated zest of ½ lemon, plus 2 tbsp lemon juice

Summer barbeques are waiting on this salmon skewers recipe, elevated by the addition of za’atar spices and sweet walnut salsa. Any firm fish can be used in this recipe, like snapper or mahi mahi.

Ingredients

2 tsp each finely chopped rosemary and oregano

½ tsp chilli flakes

2 tbsp extra-virgin olive oil, plus extra for drizzling

Finely grated zest of ½ lemon, plus 2 tbsp juice

800 gm skinless salmon, cut into 2.5cm pieces

2 zucchini, cut into 2.5cm-thick slices

Toum

2 egg whites

10 garlic cloves

60 ml (¼ cup) lemon juice

250 ml (2 cups) vegetable oil

Walnut salsa

60 gm roasted walnuts, chopped

⅓ cup coarsely chopped soft herbs, such as dill, chives and parsley

2 tbsp za’atar

80 ml ( ⅓ cup) extra-virgin olive oil

Grated zest of ½ lemon, plus 2 tbsp lemon juice

Method

Soak 8 skewers in cold water for 30 minutes. Combine herbs, chilli flakes, olive oil, lemon zest and juice in a bowl. Add salmon and zucchini and toss to coat; stand at room temperature for flavours to develop (20 minutes). Thread onto skewers, alternating zucchini and salmon.

Meanwhile, for toum, place egg whites in a blender and blend on high until white and frothy (8 minutes). Add lemon juice, garlic and 1½ tsp sea salt flakes and blend until smooth and combined. Gradually add oil in thin steady stream until thick and emulsified (3 minutes). Transfer to a bowl, season to taste, cover and refrigerate until required.

For salsa, combine all ingredients in a bowl and season to taste.

Heat a barbecue or lightly greased char-grill pan to high. Drizzle skewers with extra olive oil and season. Grill, turning occasionally, until charred and just cooked through (6 minutes). Remove from heat and set aside to rest (2 minutes).

Arrange skewers on a large platter, spoon over walnut salsa and serve with toum on the side.

Recipe by Tamika O'Neill

Photography by James Moffatt Photographer

Styling by Lucy Busuttil Stylist and Recipe Developer

Lucy Busuttil is an experienced food stylist and editor who has worked with leading print and broadcast brands in the food media industry in Australia for over 15 years. She also has a strong foundation as a leading chef for Michelin-starred restaurants in UK, US, France and Australia. After working as a chef for 15 years for some of the world's top restaurants, Lucy transitioned into the food media. Her vast experience and understanding of food make her styling and recipe writing uniquely accessible to her clients and their target audiences. Lucy is currently based in Sydney and works as a freelance food stylist and recipe writer, focusing on editorial, digital, and advertising content for luxury lifestyle brands. She curates beautiful editorial videos on food and drink and styles for editorial-leading food brands such as Gourmet Traveller and Delicious, as well as advertising and promotional content for some of the most renowned names in cuisine in the country.

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