Grilled Alaska Sockeye Salmon Skewers with Edamame Hummus
Alaska Seafood Marketing Institute
4 skewers
25 minutes
5 minutes
Dinner
Savor the fusion of flavors with Grilled Alaska Sockeye Salmon Skewers paired with creamy Edamame Hummus. Ready in 30 mins. Enjoy this unique flavor combo!
Ingredients
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2.5 pounds of edamame
2.5 cups chickpeas
½ cup mint
1 cup cilantro
½ cup basil
1 cup cream cheese, softened
2 tablespoons water
¼ cup grapeseed oil
salt
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100 grams scallions, thinly sliced
¼ bunch cleaned, picked, cilantro leaves
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4 skin-on Alaska sockeye salmon fillets
16 wooden skewers
1 lemon
Charcoal for grilling
Directions
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Blanch mint, cilantro and basil for 10 seconds in boiling water. Puree in blender with a small amount of ice.
Blanch edamame for 30 seconds in salted boiling water. Cool immediately in ice water bath. Remove edamame beans from pod, set aside and discard the pods.
Place chickpeas in a large bowl of cold water and rub gently with hands to remove skins. Place chickpeas in a Robot Coupe and puree until smooth.
Slowly drizzle in oil and a little more ice to help it come together smoothly, then set aside.
Puree edamame until smooth, adding cream cheese a little bit at a time.
Place all ingredients in a bowl and fold together. Season with salt.
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Cut salmon into 75 gram pieces. Using two skewers, pierce two cubes of fish skin-side down. Season with salt.
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Grill salmon skewers over charcoal skin-side down until golden brown (alternatively, you can pan sear until golden brown.) Once golden brown, flip and continue to cook the other side until they reach an internal temperature of 140 degrees.
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Squeeze lemon onto the flesh side of the fish. Smear 2 tablespoon of Edamame Hummus onto a plate, then place skewers skin-side up and garnish with scallions and cilantro leaves.
