Grilled Salmon Skewers with Fennel, Mandarin and Yogurt Dill Pink Pepper Marinade

Instructions

1. 1

   1. If using wooden skewers, soak them in water for 20 minutes. Preheat the grill to medium-high heat, about 425 °F / 220 °C.

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   2. Wash the mandarin intended for the marinade, finely grate a little zest and squeeze the juice. Peel the other 2 mandarins and separate them into segments; if large, cut the segments in half.

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   3. In a large bowl, mix the Greek yogurt, mandarin juice and zest, 1 tablespoon olive oil, fresh dill, garlic, crushed pink peppercorn, honey, salt and black pepper until you have a thick, even marinade.

4. 4

   4. Add the salmon cubes to the bowl and gently coat them with the marinade. Let rest for 15 minutes in the refrigerator so the fish absorbs flavor without breaking apart.

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   5. Cut the fennel into chunks or thick slices suitable for skewering. Toss them with the remaining 1 tablespoon olive oil and an extra pinch of salt.

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   6. Build the skewers by alternating marinated salmon, fennel and mandarin segments until all ingredients are used.

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   7. Clean and lightly oil the grill grates. Place the skewers on the grill and cook for 10 to 12 minutes at 425 °F / 220 °C, turning every 2 to 3 minutes, until the salmon is just cooked and the fennel has golden grill marks.

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   8. Remove the skewers from the grill and let them rest for 2 minutes before serving. Serve hot, making the most of the mandarin juices and the lightly caramelized marinade clinging to the salmon.