Low FODMAP Za'atar-Tahini Salmon Cucumber Skewers
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Learn more →Ingredients
4 servings
For the salmon
- 1 lb salmon fillet, skin removed, cut into 1-inch cubes
- 2 tbsp za'atar
- 2 tbsp extra virgin olive oil
- ½ tsp ground cumin
- ¼ tsp kosher salt
- ¼ tsp black pepper
For the skewers
- 1 english cucumber, cut into ½-inch rounds
For the tahini drizzle
- 3 tbsp tahini
- 2 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil
- 1 small garlic clove, finely grated
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 2–3 tbsp water, to thin
- ¼ tsp kosher salt
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 tsp sesame seeds (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the tahini, lemon juice, 1 tbsp olive oil, grated garlic, and salt. Add water 1 tbsp at a time, whisking until the sauce is smooth and pourable — it should fall off a spoon in a thin, steady ribbon. Set aside.
- 2
Pat the salmon cubes dry with paper towels. In a medium bowl, toss the salmon with 1 tbsp olive oil, za'atar, cumin, salt, and black pepper until evenly coated. Let the salmon rest at room temperature for 15 minutes.
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