Low FODMAP Harissa-Orange Salmon Cucumber Skewers
Total time45 min
Prep time15 min
Cook time10 min
4.5(6)
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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
Ingredient noteFreshly squeezed orange juice is low in FODMAPs in modest amounts, and this recipe works out to about 1 1/2 teaspoons per serving, so it is likely fine.
- 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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