Recipes – Sesame seed crusted salmon kebabs

RECIPES

Shalini Ekanayake is a current Master of Human Nutrition student at Deakin University with hopes of becoming a registered clinical nutritionist upon completion. She has a strong passion for cooking and loves trying her hand at various cuisines and experimenting with all sorts of ingredients! Of all the types of cuisines, her favourites are Italian and of course Sri Lankan cuisine (her family’s culture).

Check out our full range of recipes here.

Sesame seed crusted salmon kebabs with couscous salad

Shalini has made an easy and healthy salmon dinner with couscous salad. It’s crunchy and full of flavour. Perfect for a weeknight when you want something tasty and quick.

Ingredients:

  • 100g sesame seeds
  • 3 salmon fillets, skin removed and diced
  • 1 1/2 cups of couscous
  • 2 cups of chicken stock
  • 1 Lebanese cucumber, chopped
  • 1 red capsicum, chopped
  • ½ cup Kalamata olives
  • 1 can of chickpeas, drained
  • 1 red onion, diced
  • 1 lemon, juiced
  • 2 tbsp red wine vinegar
  • 1 tsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • ½ cup flat leaf parsley, chopped
  • ½ cup mint leaves, chopped
  • 1/3 cup oregano, chopped
  • 1/3 cup basil, chopped

Method:

  1. Prep the salmon by taking off the skin with a sharp knife and cutting the fillets into cubes.
  2. Take a couple of wooden skewers and poke through the cubes
  3. Once the kebabs are made, get a flat dish and pour 100g of sesame seeds and roll the kebabs until covered. Season with salt and pepper
  4. Heat a pan with olive oil and cook the kebabs until the salmon is cooked through and the sesame seeds are crispy.
  5. Meanwhile with the couscous, heat a pot with 2 cups of chicken stock. Once heated add the couscous, stir before turning off the stove and covering with a lid allowing the couscous to cook.
  6. Once the couscous is cooked, mix in the chopped cucumber, capsicum, chickpeas, olives, parsley, mint, oregano and basil. Season with salt and pepper.
  7. To make the dressing, mix in a separate bowl the olive oil, red wine vinegar, lemon juice and pepper.
  8. Add the dressing to the couscous. Serve with the kebabs.