Salmon Skewers with citrus yogurt and arugula
Enjoy the citrus marinade and the citrusy yogurt sauce blended with a bite of arugula. So good.
2 lbs. salmon, no skin, cut into long cubes
1 lemon, zested and juiced
1 orange, zested and juiced
½ cup parsley, chopped plus more for serving
1 T. Fresh dill, chopped plus more for serving
½ teaspoon paprika
2 garlic cloves, minced
Pinch of kosher salt and pepper
½ cup olive oil
1 cup yogurt, Greek preferably
2 cups arugula
Turn oven on broil. Line a cookie sheet with parchment paper or aluminum foil.
For the marinade
Mix all the ingredients together in a small bowl. Add oil last and whisk until combined. Divide in half.
Add salmon to a bowl and pour half the marinade. Toss to completely cover the salmon. Sprinkle lightly with salt.
Place salmon onto metal skewers then place the skewers across the cookie sheet trying to keep the salmon from touching the pan.
Place salmon in oven and broil for 7-8 minutes. Turn skewer if salmon needs additional cooking time; 1-2 minutes. Broil until the edges of the salmon have nice color. Remove from oven and set aside.
Spread the yogurt out onto a small serving dish and pour over the remaining citrus sauce.
On a large serving dish, spread the arugula and set the salmon on top.
Garnish the salmon with chopped parsley and dill and serve with the yogurt on the side.