Fresh, vibrant, and perfectly suited for the summer season, salmon and zucchini ribbon skewers burst with light, zesty flavours that are beautifully complemented by a creamy green tahini dressing. This dish is not only quick and simple to prepare but also entirely gluten-free, making it an impressive and healthy option for those embracing a New Year's wellness kick.
Helen Tzouganatos' Gluten-Free Salmon and Zucchini Skewers
On a recent episode of The Morning Show, celebrated cookbook author, television personality, and gluten-free expert Helen Tzouganatos demonstrated how to craft this delightful summer dinner. Her recipe combines tender salmon cubes with delicate zucchini ribbons, all enhanced by a fragrant green tahini sauce.
Ingredients for the Skewers
- 600 grams of salmon fillet, skin and bones removed, cut into 3-centimetre cubes
- 2 zucchini, shaved into thin ribbons
- 2 tablespoons of extra-virgin olive oil
- 1 garlic clove, finely chopped
- 2 teaspoons of sumac
- Sea salt flakes to taste
- Freshly ground black pepper to taste
- Lemon wedges for serving
Ingredients for the Green Tahini Dressing
- 90 grams (approximately ½ cup) of tahini
- Juice from 1 large lemon
- A large handful of coriander leaves
- A large handful of flat-leaf parsley leaves, plus extra finely chopped for garnish
- 1 garlic clove, bashed and peeled
- 1 teaspoon of honey
Method for Preparation
- In a shallow bowl, combine the salmon cubes, zucchini ribbons, olive oil, chopped garlic, sumac, and a generous pinch of sea salt and black pepper. Toss everything together until well coated.
- Thread the salmon cubes and zucchini ribbons alternately onto eight skewers, creating an attractive pattern.
- Preheat your air fryer to 180°C for about 2 minutes to ensure it is ready for cooking.
- Place the skewers in a single layer in the air fryer basket. Cook for 8 minutes, turning them halfway through to achieve an even, golden-brown colour on all sides.
- While the skewers are cooking, prepare the green tahini dressing. Add all the dressing ingredients—tahini, lemon juice, coriander leaves, parsley leaves, garlic clove, honey, 3 tablespoons of water, and a pinch of salt and pepper—into a food processor.
- Blitz the mixture until it forms a smooth, creamy puree. Taste the dressing and adjust the seasoning as needed to suit your preferences.
- Once the skewers are cooked, arrange them on a serving platter. Scatter the extra finely chopped parsley over the top for a fresh garnish.
- Serve the skewers immediately with the green tahini dressing and lemon wedges on the side for an extra zesty kick.
Alternative Stovetop Method
If you do not have an air fryer, you can easily prepare these skewers on the stovetop. Heat a large, heavy-based frying pan over medium–high heat. Grill the skewers, rotating them frequently while cooking, for approximately 8 to 10 minutes until they are golden brown and cooked through.
This recipe offers a delightful combination of flavours and textures, making it a standout dish for summer entertaining or a nutritious family meal. The creamy green tahini dressing adds a rich, herby note that perfectly balances the lightness of the salmon and zucchini.
