Did you know that Saffron is known for being a mood booster? That along with the Omega 3s from the salmon and probiotic from the miso – your brain and body are going to love this. You can substitute another veggie for asparagus.
2 servings | 20 minutes
Ingredients
- 1/4 tsp Saffron (ground)
- 10 oz Wild caught Salmon Fillet (skinless, cut into cubes)
- 1 Zucchini (small, sliced length-wise)
- 1 Lime (juiced, divided)
- 1 Tablespoon Miso (optional)
- 1/2 tsp Sea Salt (divided)
- 4 Barbecue Skewers – metal or wood
- 1 1/2 tbsps Avocado oil, ghee or high point EVOO (divided)
- 2 cups Asparagus (trimmed)
- 1/4 cup Cilantro (leaves only, chopped)
- 1 tbsp Mint Leaves (chopped)
- 1 Garlic (cloves, minced)
Directions
- Add the ground or string saffron to a medium bowl. Add a splash of boiling water and let the saffron bloom for two minutes.
- Add the salmon cubes, zucchini, 1/2 of the lime juice, Miso and 1/2 of the salt to the bowl with the bloomed saffron. Mix well. Thread the salmon and zucchini onto the skewers.
- Heat 1/3 of the oil in a cast-iron skillet over medium heat. Add the skewers to the skillet and cook for four to six minutes per side until cooked through. In the same skillet beside the skewers, cook the asparagus until charred, around eight to 10 minutes.
- Meanwhile, add the cilantro, mint, garlic, remaining lime juice, remaining salt, and remaining oil to a bowl. Stir to combine.
- Divide the skewers and asparagus evenly between plates. Spoon the herb mixture on top and enjoy!
Notes
- Leftovers: Refrigerate the asparagus and skewers in separate containers for up to three days.
- Serving Size: One serving is equal to two 10-inch skewers and approximately one cup of asparagus.
- More Flavor: Add red onion to the skewers.
- Alternative Cooking Methods: Grill or bake the skewers and asparagus. Be sure to soak the wooden skewers in water for at least 30 minutes before grilling or baking.
Nutrition Facts
328 Calories
17g Fat
11g Carbs
4g Fiber
5g Sugar
36g Protein
72mg Cholesterol
713mg Sodium
4mg Iron