Every once in a while, I like to throw my family — and my students — a little curveball. After long days of cooking and teaching, I find people are much more open to trying something new, and this dish is my way of shaking up the routine.
What makes these kebabs special is the unexpected pairing of salmon with cheese. It’s not traditional, and that’s exactly why I love it. Whipped queso fresco is something you rarely see in Mexican cooking, but transforming such a familiar ingredient into something creamy and elegant opens up a whole new way to experience its flavor.
When I cook salmon at home, I usually reach for wild-caught sockeye. But for kebabs, you need thick, sturdy cubes that can handle the heat without drying out. Look for center-cut Alaskan salmon so you can cut generous 1½-inch pieces. And don’t be afraid of the fish sauce — it’s meant to smell strong. Just a few drops deepen the flavor and bring everything together beautifully.
