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Parve
Medium
8 Servings
Allergens 
No Allergens specified
25 Minutes
Diets
No Diets specified
Submitted by Ayela Nir-Krispine This gem of a recipe was created by me for The Fishery in Evergreen kosher market. It’s a very easy, elegant, and delicious recipe! This recipe is a complete meal or appetizer. It can be served at room temperature for a Shabbos lunch first course or warm for a delicious weeknight dinner.
18-20 salmon cubes, about two inches in size
2 tablespoons paprika
6 garlic cloves, minced
leaves from 5 sprigs of fresh thyme
4 tablespoons olive oil
1 tablespoon dry parsley flakes
salt, to taste
pepper, to taste
1 red bell pepper, cut into large cubes
1 orange bell pepper, cut into large cubes
1 large purple onion, cut into cubes
wood shish kebab skewers
1 package angel hair pasta, prepared according to directions on box
4 garlic cloves, finely minced
6 tablespoons good quality, extra virgin olive oil
leaves from 6 fresh thyme sprigs
zest and juice from 1 lemon
salt, to taste
pepper, to taste
In a large bowl whisk together the olive oil, garlic, parsley, thyme, and seasonings. Remove one tablespoon of this mixture and set it aside.
Add the salmon cubes to the bowl and toss them in the sauce.
Preheat your oven to 500 degrees Fahrenheit.
Line a sheet pan with silver foil and set aside.
Thread the skewers with the vegetables and salmon cubes, set on the prepared pan in a single layer.
Once all of the skewers are prepared, using a pastry brush, brush the salmon skewers with the reserved sauce.
Place into the preheated oven and bake for 15 minutes.
Serve hot with sliced lemon and the garlic and lemon infused angel hair pasta.
While the pasta is still hot, place in a large bowl with the minced garlic. This will semi-cook the garlic and reduces its spicy flavor.
Add the lemon zest, thyme, olive oil, and season with salt and pepper.
Serve alongside the salmon and vegetable skewers for a truly elegant dinner.
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