This is a sponsored post on behalf of Litehouse Foods.
The last couple of days, I’ve been walking around with this really annoyingly catchy song stuck in my head, and no matter how hard I try to shake it loose, it just comes right back. I’m honestly starting to think it’s going to be stuck in there forever.
I kind of feel that way about this recipe, too. This idea of beautifully glazed salmon skewers on a pile of lacy cucumber spirals has been stuck in my head ever since I saw these gorgeous Sweet Chili Salmon Skewers over on Killing Thyme. It’s the kind of combination that’s full of delicious contrasts – rich and buttery vs. fresh and crisp, hot vs. cold, pale coral pink vs. vibrant green.
I’ve been dying to get this dish out of my head, and onto my plate… so when Litehouse Foods asked me to create a recipe featuring their organic dressings, this seemed like a perfect excuse.
Yeah, I know. Bottled dressing on a made-from-scratch blog?
Let’s get real for a second, though… for every night I have the time to whip up a vinaigrette from scratch, there’s another night where I walk in the door after an exhausting non-stop day at work and am desperately in need of a meal I can just throw together with minimal effort. On those nights, a good-quality store-bought dressing is the next best thing to homemade.
Take the Organic Ginger with Honey dressing I decided to use for my recipe. It’s made with all the same things I’d normally put in an Asian-inspired dressing – honey, fresh ginger, vinegar, soy sauce, sesame seeds. And as a bonus, it’s certified USDA and QAI organic, non-GMO, and gluten-free.
In keeping with the spirit of busy weeknights, the dressing does double-duty in this recipe, both as a quick sweet-and-tangy marinade for the salmon and as a dressing for a simple cucumber salad.
You’d never guess it from how gorgeous it looks or from how delicious it tastes, but this dish takes a grand total of 20 minutes and a whopping five ingredients.
In fact, I’m almost ashamed to call this a recipe, but it’s too good not to share. It’s really all in the timing – the salmon marinates while the broiler preheats, and once it goes into the oven, you use those few minutes to toss together a quick three-ingredient cucumber salad. Sprinkle the whole shebang with chopped cashews for a little salty crunch, and voila! Dinner is served.
Which means you’ll have plenty of time left over to spend the rest of your evening doing something other than cooking dinner… like maybe searching for a song that’s catchier than the one that’s currently stuck in your head.
Disclosure: This post is sponsored by Litehouse Foods. All opinions, as always, are entirely my own. Thank you for supporting the brands that keep the Crumb test kitchen running!
- 1½ lb boneless salmon filets, cut into 1" pieces
- ½ cup Litehouse Organic Ginger with Honey dressing, divided
- 1 large English cucumber, thinly sliced
- 1 medium-sized shallot, thinly sliced
- ½ cup roasted salted cashews, roughly chopped
- In a medium-sized bowl, gently toss the salmon cubes with ¼ cup of dressing. Cover with plastic wrap and place in the refrigerator for 10 minutes.
- Meanwhile, preheat the broiler on high. Line a large baking sheet with foil, and soak eight 6" bamboo skewers (or four regular-sized 12" skewers) in warm water.
- Thread the marinated salmon cubes onto the soaked skewers. Arrange the skewers on the prepared baking sheet. Broil for 5-7 minutes, or until the salmon is opaque and flakes easily with a fork, flipping over the skewers halfway through.
- While the salmon is broiling, toss together the cucumber and shallot with the remaining ¼ cup dressing in a medium-sized bowl.
- To serve, divide the salad evenly between four plates. Sprinkle with cashews, then top with the salmon skewers. Serve immediately.