Salmon and lime brochettes with coriander and tomato salsa
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 225 | grams | Each of Scottish salmon fillet and; cut into chunks |
| ; monkfish, (8oz) | ||
| 20 | larges | Uncooked prawns; peeled |
| 1 | Lemon and lime; each cut into 8 | |
| ; wedges | ||
| 1 | pack | Bay leaves; (1 to 2) |
| 15 | millilitres | Each Waitrose Wholegrain Mustard; lemon juice, fresh |
| ; dill, chopped | ||
| ; (1tbsp) | ||
| 30 | millilitres | Waitrose Extra Virgin Olive Oil; (2tbsp) |
| Flat leaf parsley to garnish | ||
| 15 | millilitres | Waitrose Extra Virgin Olive Oil; (1tbsp) |
| Zest and juice of 2 limes | ||
| 1 | Red pepper; deseeded and red | |
| ; onion, diced | ||
| 6 | Tomatoes; chopped | |
| 1 | pack | Fresh coriander; chopped |
| 45 | millilitres | Balsamic vinegar; (3tbsp) |
Directions
THE MARINADE
THE SALSA
Place the salmon, monkfish and prawns in a shallow dish. Mix together the marinade ingredients. Pour over the fish and toss gently. Leave to marinate in the refrigerator for at least 30 minutes or preferably overnight.
Thread the marinated fish, prawns, lemon and lime wedges and bay leaves onto 8 skewers. Place under a preheated hot grill for 5 minutes on each side.
Mix together the salsa ingredients and serve with the kebabs on a bed of rice or make a timbale by lining the inside of cup or mould with cling film. Tightly pack with cooked rice then gently turn upside down to serve.
Variation:
Fry the cubed fish with a little olive oil, salt and freshly ground black pepper.
Serve with the salsa and some hot diced potatoes tossed in 15ml (1tbsp) wholegrain mustard.
Converted by MC_Buster.
NOTES : The Tartan Quality Mark is the hallmark of premium quality Scottish salmon. Each fish has been produced to strict guidelines set down by an independently controlled, product certification scheme and has a unique identification number which allows it to be traced back to the farm.
Converted by MM_Buster v2.0l.