Mini Salmon & Prawn Kebabs with Capsicum Cream Dressing
Ingredients
2 Tassal Tasmanian salmon portions, skin off
300g Crystal Bay Prawns, heads removed
1 Tbsp lemon oil
1 clove garlic
¼ cup dill, chopped
2 red capsicum, roasted & peeled
1 ½ cups mayonnaise
½ bunch chives, finely chopped
2 lemons to serve
16 short bamboo skewers
Method
Pre-heat BBQ or grill on a medium-high heat. Soak 16 bamboo skewers in warm water. Cut salmon portions into 3cm pieces. Thread salmon onto the skewers alternatively with the prawn cutlets. Combine the oil, garlic & chopped dill in a shallow dish and coat over skewers well. Place skewers onto the BBQ or grill and cook, turning frequently for 3 minutes each side. Place the capsicum, mayonnaise and chives into the work bowl of the food processor and process until well combined. Serve the skewers and the dipping sauce immediately with fresh salad and crusty bread.
