Anti Inflammatory Harissa-Orange Salmon Cucumber Skewers
Bright, bold, and genuinely exciting to eat, these skewers bring together omega-3-rich salmon and cool cucumber rounds in a marinade built around some of the most powerful ingredients in the anti-inflammatory pantry. Harissa paste delivers a smoky, chili-forward heat, while fresh orange juice and zest add a citrusy lift that keeps the whole dish feeling vibrant rather than heavy. Turmeric and cumin round out the marinade with warm, earthy depth — both well-regarded for their inflammation-fighting properties — and extra virgin olive oil ties everything together with healthy fats that your body actually wants. The 15-to-20-minute marinade window is just long enough to infuse the salmon with flavor without letting the citrus break down the fish, so every cube stays tender and flaky when it hits the pan. A quick sear in a grill pan gets you slightly caramelized edges and perfectly opaque salmon in under 10 minutes, making this a weeknight-friendly meal that serves four without any fuss. Finish with fresh cilantro and a squeeze of lemon and you've got a plate that looks like it came from a restaurant but was built entirely around ingredients that work as hard as they taste good.
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Learn more →Ingredients
4 servings
For the skewers
- 1 lb salmon fillet, skin removed, cut into 1-inch cubes
- 1 english cucumber, cut into 1-inch rounds
For the marinade
- 2 tbsp harissa paste
- 2 tbsp fresh orange juice
- 1 tsp orange zest
- 2 tbsp extra virgin olive oil, plus more for the pan
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh cilantro or flat-leaf parsley, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
If using wooden skewers, soak them in water for at least 20 minutes so they don't scorch during cooking.
- 2
In a mixing bowl, whisk together the harissa paste, orange juice, orange zest, olive oil, cumin, turmeric, salt, and black pepper until combined.
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