Turmeric Salmon Brochettes with a Chunky Tapenade Relish

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The sun’s shining here in Vancouver and I’m excited to welcome Spring. I’ve been waiting for a long time!

Brochettes are perfect for sunny days and informal meals. My AIP brochettes are marinated in gut healing turmeric, with coconut milk to aid absorption (if you tolerate black pepper, add a grind of that too). There’s also a little nutrient-rich molasses.

To begin with I wasn’t too sure about the idea of putting turmeric and tapenade together but it works really well. I’m also thinking about how nourishing this recipe is — wild salmon, olives and coconut are supplying some seriously healthy fats to drive down inflammation, and there are lots of herbs to help with methylation. In other words, this recipe is both tasty and extremely healthy!

This is also such a quick and easy meal to put together. One that can definitely be done in stages if you only have a few minutes here and there to spend in the kitchen. All it needs is a large bowl of leafy greens and you’re good to go. Enjoy!

5.0 from 2 reviews
Turmeric Salmon Brochettes with a Chunky Tapenade Relish
Prep time
Cook time
Total time
Serves: 4
  • Marinade:
  • ¼ cup coconut milk
  • ¾ tsp turmeric powder
  • 3 cloves garlic, minced
  • Juice of ½ large lemon (3 tbsp) (remove the zest first for the tapenade)
  • 3 tbsp avocado oil
  • 2 tsp molasses
  • 1 large thick fillet (1 lb) wild salmon, skin off

  • Tapenade Relish:
  • ½ cup pitted black olives
  • ¾ cup pitted green olives
  • Zest of a lemon
  • Remainder of the lemon juice
  • 1 cup roughly chopped cilantro
  • 1 cup roughly chopped flat leaf parsley
  • ½ cup olive oil
  • 1 medium red shallot, roughly chopped
  • 2 cloves garlic, minced
  • Generous pinch sea salt
  • 1 small red onion, cut into wedges
  • You will need: 4 long skewers
  1. If you are using wooden skewers, put them into a large bowl or roasting pan and cover with cold water. Leave to soak for 30 minutes. This is so they don't burn later.
  2. Start by making the marinade. Put all the ingredients into a large bowl and mix well. Cut the salmon into chunky bite sized pieces and add to the bowl. Using your hands, toss the salmon to thoroughly coat with the marinade. Cover the bowl and place into the fridge for 30 minutes.
  3. Meanwhile make the relish. Put all the ingredients into a food processor and pulse a few times to combine, keeping it chunky. Taste a small amount and add more salt if needed. Transfer to a small bowl.
  4. Assemble the brochettes. Divide the onion wedges into individual layers. Now take a layer of the onion, thread it onto the skewer and push it up towards the ring end. Follow with a cube of salmon, sliding it towards the end to make way for more. Repeat until you have used up all the salmon pieces.
  5. Place your griddle over a burner and, when it's hot, wipe just a little avocado or coconut oil over the top to stop the salmon sticking. Put the skewers on top of the griddle and cook for around 4 minutes, depending on their size, turning them half way through. Sprinkle a little sea salt over the brochettes and serve with the relish and some lightly dressed green leaves.
Try to find a piece of salmon from the thick end of the fish, rather than the tail which tapers off and is too thin to use. Brochettes always work and look better, cook more evenly and are less likely to fall apart when the pieces are the same size.

About Kate Jay

Kate Jay, NTP, RWP, CGP and AIP Certified Coach, has been blogging at Healing Family Eats, since June 2014. Diagnosed years ago as hypothyroid, she and her family were already following the GAPS diet for digestive issues when Kate noticed swelling consistent with RA. She set up her AIP food blog as motivation for making the restricted diet as exciting as possible for her children, who felt they missed out on the junk their friends took to school. Originally a classically trained chef, who freelanced with popular food magazines in the UK, she is now passionate about helping her clients heal using a combination of her holistic training, lab work and real food as medicine. She focuses on creating simple, nutritionally dense and balanced family meals, without compromising on flavour. Find her also on FacebookPinterestTwitter and Instagram.


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  • Sharon says

    This was fabulous, the tapenade really made the dish. A bit of work but well worth it! I’m looking forward to what I can use the leftover tapenade on…
    Any tips on getting the skin off the salmon for next time would be helpful. Looking forward to trying other recipes of yours.

  • beth says

    This came out SO amazing and delicious! We cooked them on the grill because I don’t have a griddle, but other than that, I followed the recipe exactly. Thank you!

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