Salmon Lemon and Herb Skewers
November 4, 2018
1) Cut salmon into 3cm pieces. Thread 1 piece of salmon onto 1 skewer, followed by 1 lemon slice folded in half. Repeat process with 3 more salmon pieces and 2 lemon slices, finishing with salmon. Repeat with remaining salmon pieces and lemon slices to make 8 skewers.
Salmon, Lemon and Herb Skewers
Prep Time 17 minutes
Cook Time 3 minutes
Total Time 20 minutes
Servings 4
Calories 852 kcal
Ingredients
- 800 g skinless boneless salmon fillets
- 3 small lemons thinly sliced
- 1 cup fresh flat-leaf parsley leaves
- 1/4 cup fresh dill leaves
- 1/4 cup fresh mint leaves
- 2 green onions finely chopped
- 1 garlic clove
- 2 tablespoons lemon juice
- 1/3 cup extra virgin olive oil
- 1 tablespoon drained baby capers
- Crusty bread to serve
FENNEL AND GRAPEFRUIT SALAD
- 2 ruby red grapefruits peeled
- 1 small fennel thinly sliced
- 100 g red leaf salad mix
Instructions
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Cut salmon into 3cm pieces. Thread 1 piece of salmon onto 1 skewer, followed by 1 lemon slice folded in half. Repeat process with 3 more salmon pieces and 2 lemon slices, finishing with salmon. Repeat with remaining salmon pieces and lemon slices to make 8 skewers.
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Place parsley, dill, mint, onion and garlic in a small food processor. Process until finely chopped. Transfer to a bowl. Add lemon juice, oil and capers. Season with salt and pepper. Stir to combine.
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Heat a greased barbecue grill or hotplate on medium heat. Drizzle skewers with ¹⁄³ of the herb mixture. Turn to coat. Cook skewers, turning, for 2 to 3 minutes for medium, or until cooked to your liking.
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Meanwhile, make fennel and grapefruit salad. Segment grapefruit over a bowl to catch any juice. Add segments to the bowl with fennel and salad leaves. Season with salt and pepper. Toss to combine.
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Drizzle skewers with remaining herb mixture. Serve with salad and bread.