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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!
- 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
- 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.
- 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.
- 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.
- 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.
- 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.