INSTRUCTIONS

1. Soak bamboo skewers in water for 30 minutes.
2. In a large bowl, combine 2 tbsp olive oil, salt, cumin, coriander, cardamom and turmeric. Season generously with fresh pepper. Add salmon, tossing to fully coat. Refrigerate, 30 minutes.
3. Using a mandoline or vegetable peeler, thinly slice zucchini lengthwise into ribbons and set aside.
4. Preheat grill to medium-high.
5. Gently toss zucchini with remaining 1 tbsp olive oil in a medium bowl. Weave zucchini onto skewers in an accordion-like pattern, alternating with salmon pieces.
6. Grill skewers, with the lid down, turning halfway through, until fish is lightly charred and cooked through, about 6 to 8 minutes.
7. Serve skewers on a platter. Garnish with olive oil and serve with lemon wedges.