Salmon and Pepper Kebabs
Subtle and delicate
1 x fresh orange, yellow or red pepper
Fresh coriander 1 x sprig
Salt & pepper
Pull the leaves from the coriander and roughly chop.
Melt the butter in a bowl. Mix the chopped coriander into the butter and allow to cool until it begins to solidify.
Cut the salmon steak into pieces of roughly the same shape and size (preferably about 2cm cubed).
Take the pips from the pepper and cut it into 2 cm slices.
Place a small piece of potato on to a kebab skewer (pierce through the skin – this prevents food from spinning on the skewer)
Place one slice of pepper onto your kebab skewer.
Place several pieces of salmon on to the kebab skewer.
Finally, place another slice of pepper to finish.
Place another piece of potato on to the kebab skewer.
Gently push the two end pieces of pepper towards the middle to ensure that the salmon does not spin on the kebab skewer during cooking.
Carefully brush the coriander butter over the salmon pieces
Lightly season with salt and pepper
Cook for 5-7 minutes
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