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November 26, 2018
Author: Lily Mazzarella
I like the idea of kabobs—but don’t usually find them very satisfying: some items are undercooked (usually the onions and peppers of traditional kabobs), while others are charred to crisp. I realized there was a simple solution for this: keep “like with like” on the skewer, and cook each item to its own specification. A triangle of red onion between each piece of salmon and mushroom imparts a savory goodness while acting as a spacer, allowing for more even grilling. Make sure the onion is smaller than your other grillable pieces, so that they get good contact with the grill!
The sauce in this recipe is OUTRAGEOUSLY delicious and packed with anti-inflammatory goodness: detoxifying cilantro + anti-inflammatory garlic, ginger and turmeric. It also takes 5 minutes to make and stores beautifully. Who says cleanse food has to be boring?
Note: this recipe is lightly adapted from Barbara Kafka’s brilliant book, The Intolerant Gourmet. I highly recommend it!!
1 lb salmon fillet, skin removed and cut into 1-inch squares
6-10 cremini mushrooms, stems removed and chopped into 3⁄4 inch pieces leave whole if you’re using smaller mushrooms
1/4 wedge sweet red onion
apple cider vinegar
Salt and pepper
For the sauce:
1 bunch cilantro and/or basil
1 cup coconut milk
3 thumbs worth fresh ginger root, peeled and roughly chopped
1 thumbs worth fresh turmeric root, peeled and roughly chopped
1 small garlic clove
1 tbsp coconut aminos more to taste, if you like things on the salty side
1 tbsp lime juice
For the skewers:
1 lb salmon fillet, skin removed and cut into 1-inch squares 6-10 cremini mushrooms, stems removed and chopped into 3⁄4 inch pieces (leave whole if you’re using smaller mushrooms) A 1⁄4 wedge of sweet red onion Apple cider vinegar Olive oil Salt and pepper
For the sauce:
Place all ingredients in a high speed blender and process until very smooth and creamy. This sauce is best made 1-2 hours ahead, or even the day before serving.
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