From the sea page · No. 58 · Seafood
Salmon Kabob
Filet of salmon, marinated, skewered and charbroiled, with a skewer of vegetables and fluffy basmati rice.
How it is made
The salmon is cut into thick pieces so it can take the fire without drying out. It sits in a marinade of saffron, lemon, olive oil and a little turmeric, which gives the orange color you see on the plate.
On the grill the outside sets and the inside stays soft and flaking. It is turned once. The vegetable skewer, tomato, onion and pepper, cooks beside it.
It comes with fluffy basmati rice and, on a good day, a piece of tahdig, the crisp golden crust from the bottom of the rice pot.
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