Mold Detox Friendly Classic Salmon Kebabs
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Learn more →Ingredients
4 servings
For the kebabs
- 2 lbs salmon fillet, skin removed, cut into 1 ½-inch cubes
- 1 large red bell pepper, cut into 1 ½-inch pieces
- 1 large yellow bell pepper, cut into 1 ½-inch pieces
- 1 medium red onion, cut into 1 ½-inch chunks
- 1 medium zucchini, cut into ½-inch rounds
For the marinade
- 3 tbsp olive oil
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp lemon zest
- 3 cloves garlic, minced
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh parsley, finely chopped
- 1 tsp smoked paprika
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
- ½ tsp salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
For serving
- lemon wedges, for serving
Instructions
- 1
If using wooden skewers, submerge them in water for at least 30 minutes so they don't char on the grill.
- 2
In a medium bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, dill, parsley, smoked paprika, salt, and black pepper until combined.
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