Moorish Spiked Sockeye Salmon Kebab

Ingredients

450g sockeye salmon
2g coriander
20g pomegranate seeds
2g mint
80g preserved lemon
50g sweet mild whole piquante peppers
30g red onion pickles
20ml ev olive oil
20g pomegranate molasses
8.5g moorish spice blend
4prt jewelled tabbouleh
100g tahini & yoghurt dressing

Ingredients for Moorish Spice Blend:

20g peeled garlic
2g cumin
1g fennel seed
2g corriander seed
1g smoked sweet paprika
0.5 dry oregano
0.5g dry mint
0.5g dry thyme
1g tumeric

Ingredients for Jewelled Tabbouleh:

100g parsley
10g mint
50g pomegranate seeds
0.5x red onion
1x orange
50g bulgar wheat

Ingredients for Tahini-Yoghurt Dressing:

5g mint
1x lemon- juice & zest
250g greek yoghurt
40g tahini
20ml ev olive oil
1g salt
0.5 pepper



Method

1) Remove the skin of the salmon and dice it into 3cm pieces, add the spice blend and mix well. Cover and place it in the fridge for three hours
2) Remove fish from the fridge and build two large skewers or four medium ones, lightly drizzle with oil
3) Make sure your grill is very hot and gently place the salmon skewers onto the grill, cooking each side for 4 min
4) While the salmon is cooking slice the pickles into thin strips and mix them together
5) Spoon the tabbouleh into a dish
6) Lay the skewers on top and glaze with the pomegranate molasses
7) Pile the pickles on one end
8) Drizzle the tahini-yoghurt dressing around the dish and skewers
9) Finish with Pomegranate seeds

Preparation of Moorish Spice Blend:

1) Roughly chop the garlic
2) Add all ingredients to a food processor and pulse for two seconds, eight to ten times to break up some of the whole seeds
3) Store in an airtight container

Preparation of Jewelled Tabbouleh:

1) Place the bulgar wheat into a bowl and pour over 100ml of boiling water, keep warm for 20 min, afterwards fork through the cooked bulgar wheat
2) Add the picked parsley and mink
3) Dice the red onion into ½ cm pieces and add to the bowl
4) Zest and juice the orange, add in the pomegranate seeds and toss together
5) Season with salt and pepper to taste

Preparation of Tahini-Yoghurt Dressing:

1) Finely chop the mint and place it in a bowl, add the rest of the ingredients and whisk together
2) Transfer to an airtight container and store in the fridge