Flaming Dust is more than just a spice - it’s a flavor booster that brings out the best in grilled food. The subtle heat enhances the richness of salmon, while the sweet and smoky notes complement the delicate zander. Paired with juicy nectarines, plums, and citrus, these skewers become a true taste experience.
Salmon Skewers:
300 g salmon
2 plums
2 spring onions
½ lime
½ small yellow zucchini
Zander Skewers:
300 g zander (or another firm white fish)
2 nectarines
4 asparagus spears
½ lemon
Rub (for approx. 600 g fish):
1½ tsp Flaming Dust
1 tsp brown sugar
1 tsp Pyramid Salt
1 tbsp olive oil (for brushing)
Prepare the Rub: Mix Flaming Dust, brown sugar, and salt in a small bowl.
Season the Fish: Cut the fish into 2×2 cm cubes, coat them with the spice rub, and let them marinate for about 30 minutes.
Prep the Fruits & Veggies: Slice plums/nectarines and citrus fruits into wedges. Cut spring onions/asparagus into 4 cm pieces and slice the zucchini into half-moons.
Assemble the Skewers: Thread the marinated fish, fruits, and vegetables onto skewers. Lightly brush the vegetables with oil—mix in any leftover rub for extra flavor.
Grill the Skewers: Cook them on the grill, in the oven, or on a grill pan for about 4-5 minutes, depending on the heat intensity. The fish should be just cooked through with a slight char on the edges.
Serve the skewers with a crisp cabbage salad and grilled bread drizzled with olive oil.
Enjoy your meal!
