Meat In A Box is this yummy kebab place by our house. Awesome name, right? I almost always order either the salmon kebabs or the salmon salad (pretty much the same thing on a bed of greens), and I love it. Though I knew I wouldn’t get to eat it with pita bread, I figured trying to recreate this dish would make for a good low carb dinner, and this turned out really great. One of my favorite salmon preparations in recent memory. Pictured with tomatoes and avocado tossed with red wine vinegar.
1 pound salmon, cut into cubes
3 green peppers, cut into large chunks
1 white onion, cut into large pieces
1 red onion, cut into large pieces
1 zucchini, cut into thick-ish circles
Tzatziki, for serving (though the one I made last night used low fat sour cream, garlic, cucumber, dill and lemon juice, given what I had on hand)
1 package mixed greens
4 tbsp quick vinaigrette (2:1 oil and cider vinegar, plus a pinch of salt and a tsp of Dijon mustard)
For the marinade:
2 lemons, zest and juice
2 tsp oil
salt and pepper
4 cloves garlic, minced
dash red pepper flakes
sumac, to taste
Cover veggies and salmon with marinade for at least one half hour. Drain.
Thread salmon onto 4 skewers. Dust with salt, pepper and a bit of sumac. Repeat with vegetables, though I got lazy and just layered most of these in a glass dish.
Preheat oven to broil. Cook about 12-14 minutes, turning once, until salmon is cooked through and veggies have a little char.
To plate, toss a bed of greens with 1 tbsp quick vinaigrette. Top with 1 salmon skewer and 1/4 of your vegetables. Serve with tzatziki for dipping.