Skewered Salmon with Lemon & Herbs

1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 tablespoon fresh thyme leaves, chopped
1 tablespoon fresh oregano, chopped
1/2 teaspoon crushed red pepper flakes or to taste
1 teaspoon salt
36 ounces salmon fillets, skinned and cut into 2-inch strips, then across into 2-inch squares (you should get 24 squares)
2 lemons, scrubbed and sliced really thin into rounds
3 tablespoons extra virgin olive oil
12 bamboo skewers soaked in water for 1 hour

Toast the cumin and fennel seeds together in a small skillet then transfer to a mortar and pestle and grind to a fairly fine consistency. Place seeds into a bowl with the thyme, oregano, red pepper flakes, and salt, mix well.
Arrange salmon sections on a large plate and cover them on both sides with the spice/herb mixture.
Beginning and ending with the salmon, thread the salmon and the folded lemon slices onto two parallel skewers that are about 2-inches apart to form 6 loaded skewers. Return to the plate while you preheat the grill.
Oil the preheated grill with wadded-up paper towels, dipped in oil, held with long tongs.
Drizzle salmon skewers with the olive oil and place onto preheated grates. Grill for about 8 minutes (4 minutes a side), turning once, or until the fish is opaque throughout.

Nutrition Information