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Salmon Lemon and Herb Skewers

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

Course Main Course
Cuisine Mediterranean
Keyword Healthy
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

  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.
  2. 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.
  3. 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.
  4. 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.
  5. Drizzle skewers with remaining herb mixture. Serve with salad and bread.
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