Rainbow Salmon Skewers

METHOD

Step 1

Soak 10 wooden skewers in water for 20-30 minutes.

Step 2

Peel and chop onion into wedges, then slice in half. Next, de-seed and chop each capsicum into bite-sized pieces. Finally, thinly slice zucchini into ribbons. Place in a large bowl and set aside.

Step 3

Slice salmon into bite-sized pieces, then add to the vegetables and season with paprika, chilli, olive oil, lemon juice, salt and pepper. Toss to combine.

Step 4

For the salsa verde, place all ingredients in a food processor and pulse until combined.

Step 5

Preheat BBQ and thread salmon and vegetables through the skewers. Cook, turning occasionally, until charred; about 6-8 minutes.

Step 6

Place mixed lettuce mix in a bowl and drizzle with olive oil, balsamic vinegar and salt. Divide salad and salmon skewers between plates and serve with salsa verde.

Ingredients:

Skewers:
2 packets Tassal Salmon 300g Skin On
1 red onion
1 red capsicum
1 yellow capsicum
1 green capsicum
2 zucchini
1 tbsp olive oil
2 tsp lemon juice
1/2 tsp paprika
1/4 tsp chilli flakes
Pinch of salt and pepper

For the salsa verde sauce:
2 garlic cloves
25g parsley
10g basil
10g mint
1 tbsp capers
1 tbsp gherkins
5 anchovy fillets
2 tsp dijon mustard
2 tsp red wine vinegar
5 tbsp olive oil

Salad:
120g mixed lettuce
1 tbsp olive oil
2 tsp balsamic vinegar
Pinch of salt

Recipe credit – Made by Mandy