Salmon and Cherry Tomato Skewers with Dill

🍢 Nordic Skewers: Cardiovascular Health on Sticks

Salmon is a wonderful superfood, but sometimes grilling it in a single loin gets boring. Cutting it into cubes and threading it onto skewers interspersed with cherry tomatoes ensures faster and more even cooking. When cooked, the tomatoes burst slightly, creating a sweet and sour natural sauce that coats the juicy salmon cubes and the aroma of fresh dill.

🐟 Why it is exceptionally healthy

• DHA for the Brain: Salmon provides long-chain Omega-3 fatty acids, essential for neuron health and reducing inflammation.
• Boosted Lycopene: The roasted tomato in contact with the salmon's healthy fat multiplies its antioxidant capacity.
• Vitamin D: Salmon is one of the rare food sources that provide high doses of vitamin D, crucial for bone and immune health.

📝 Step-by-Step Preparation

1. Fish Preparation: Buy 14 oz (400g) of thick, fresh salmon loin. Remove the skin with a sharp knife and check for bones. Cut it into large, regular cubes (about 1.2 inches).
2. The Vegetables: Wash 16 firm cherry tomatoes (about 5.3 oz / 150g). If you like, you can add pieces of red onion of the same size as the salmon.
3. The Aromatic Dressing: In a bowl, mix the juice of half a lemon, 2 tsp (10ml) of EVOO, salt, freshly ground black pepper, and 1 generous tablespoon of chopped fresh dill (or a teaspoon if dried).
4. Threading: Use 4 long wooden skewers. Thread alternately: a salmon cube, a cherry tomato, another salmon cube... Finish with a tomato to secure the structure.
5. The Glaze: Brush the skewers on all sides with the lemon and dill mixture you prepared in the bowl.
6. The Quick Grill: Heat a griddle or large skillet over medium-high heat. Place the skewers and cook them for just 1 to 1.5 minutes on each of their four sides. The outside should be golden, and the inside of the salmon should remain a juicy pink. Serve immediately.