citrus salmon skewers

Salmon

Citrus Salmon Skewers

Quick-cooking salmon lets you get dinner on the table in a matter of minutes. Here, Ree cuts the fish into chunks and threads it onto skewers to further speed up the cooking time.

Ingredients

1 lemon, zested and juiced
1 orange, zested and juiced
1 cup chopped fresh parsley, plus more for serving
3 tablespoons chopped fresh dill, plus more for serving
1/2 teaspoon paprika
1 clove garlic, grated
kosher salt and freshly ground black pepper
1/2 cup olive oil
2 pounds salmon fillets, cut into 1-inch chunks
2 cups arugula
1 cup greek yogurt

Directions

et the oven to broil. Line a half-sheet pan (13-by-18 inches) with foil.
Combine the citrus zests, juices, parsley, dill, paprika, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl. While stirring, add the olive oil until combined; set aside.
Add the salmon to a separate bowl. Pour half of the sauce mixture over the salmon, tossing to completely coat it. Thread the salmon onto four 15-inch metal skewers. Sprinkle lightly with salt.
Add the salmon skewers to the sheet pan crosswise, allowing the skewers to hang off the edges and keeping the salmon from touching the pan.
Broil until the edges of the salmon become golden and it is cooked through (no need to turn), 7 to 8 minutes. Transfer to a bed of arugula.
While the salmon rests, spread the Greek yogurt in a shallow bowl. Top with the remaining sauce mixture.
Garnish the salmon with more parsley and dill. Serve with the Greek yogurt on the side.