Saffron Salmon Kebabs & Asparagus

Ingredients

• 1/4 tsp Saffron (ground)
• 285g Salmon Fillet (skinless, cut into cubes)
• 1 Zucchini (small, sliced length-wise)
• 1 Lime (juiced, divided)
• 1/2 tsp Sea Salt (divided)
• 1 1/2 tbsps Extra Virgin Olive Oil (divided)
• 2 cups Asparagus (trimmed)
• 1/4 cup Coriander (leaves only, chopped)
• 1 tbsp Mint Leaves (chopped)
• 1 Garlic (cloves, minced)
• 4 Barbecue Skewers
  

Directions

1. Add the ground saffron to a medium bowl. Add a splash of boiling water and let the saffron bloom for two minutes.
2. Add the salmon cubes, zucchini, 1/2 of the lime juice, and 1/2 of the salt to the bowl with the bloomed saffron. Mix well. Thread the salmon and zucchini onto the skewers.
3. Heat 1/3 of the oil in a cast-iron skillet over medium heat. Add the skewers to the skillet and cook for four to six minutes per side until cooked through. In the same skillet beside the skewers, cook the asparagus until charred, around eight to 10 minutes.
4. Meanwhile, add the coriander, mint, garlic, remaining lime juice, remaining salt, and remaining oil to a bowl. Stir to combine.
5. Divide the skewers and asparagus evenly between plates. Spoon the herb mixture on top and enjoy!