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Salmon Satay Skewers

A healthy, yummy treat from GiGi Eats

Article by GiGi (Genevieve) Ashworth

Photography by GiGi Ashworth

Originally published in Arvada Lifestyle


  • 8 ounces of @oshensalmon (skinned and cubed)
  • 2 tablespoons lemongrass root, minced
  • 1/2 cup shallots, minced
  • 1 tablespoon avocado oil 
  • 1 1/2 tablespoon curry powder  
  • 1 teaspoon garlic powder 
  • 1 teaspoon salt
  • 1/2 teaspoon Erythritol


  • Skin and cube the salmon
  • Toss all ingredients and salmon in a bowl until fish is evenly coated
  • Marinate for 1 hour
  • Brown on medium-high heat until crispy (rotate to make sure all sides are cooked evenly)

Serve with optional garnishes and sauces on-hand such as fresh cucumbers, tahini (I like @thetahinigoddess), or a peanut sauce.

This treat can be eaten in nugget form or carefully put on satay sticks.

GiGi (Genevieve) Ashworth is known as the Salmon Queen, thanks to her diet of at least 8 pounds of salmon a week. GiGi is a popular allergen-friendly food personality and cook. She has a master’s certificate in Nutrition Communications from Tufts University. Devour more of her recipe ideas at and at @gigieats on Instagram.