Seared Salmon Vegetable Kebabs

Seared salmon and vegetable kebabs

Category: Main meal, Starter/snack | Serves: 2

Prep time: 15 minutes (plus 15-20 minutes marinating time) | Cooking time: 10-15 minutes

Ingredients

For the kebabs

4 tbsp Thai hot chilli (dipping) sauce or sweet chilli sauce (see Cook’s tips)

1 tbsp fresh lemon juice

1 clove garlic, crushed (optional)

1 small fresh red chilli, deseeded and finely chopped (optional)

225g (8oz) skinless salmon fillet, cut into 2.5cm (1in) chunks

1 small yellow pepper, deseeded and cut into12 small chunks

2 small courgettes, each cut into 6 small chunks or slices

 

For the dressing

3 tbsp rapeseed oil or mild olive oil

1 tbsp fresh lemon juice

1 1/2 tsp of clear (runny) honey

1 tbsp finely chopped fresh mixed herbs

Freshly ground black pepper, to taste

 

For the coleslaw

115g (4oz) white or red cabbage, finely shredded

1 large carrot, coarsely grated

2 spring onions, thinly sliced

85g (3oz) sultanas or raisins

  1. For kebabs, combine chilli sauce, lemon juice and garlic and chilli (if using) in a bowl. Add salmon pieces, yellow pepper chunks and courgette chunks; toss to mix and coat evenly. Leave to marinate in a cool place for 15–20 minutes. Carefully thread salmon and vegetables on to 2 long or 4 shorter skewers; discard any leftover marinade.
  2. To cook kebabs, preheat grill to medium, or wait till the heat on your barbecue has died down a bit. Place kebabs on rack in grill pan or on the barbecue grill; grill for 10–15 minutes or until salmon is cooked and opaque and flakes easily, turning occasionally.
  3. Meanwhile, make dressing and coleslaw. For dressing, combine all ingredients in a small bowl; whisk together to mix well. For coleslaw mix, combine all ingredients in a bowl. Drizzle over dressing to taste and toss to mix well.
  4. Serve hot kebabs with coleslaw alongside.

Cook's tips

  • Make sure you use a smooth chilli (dipping) sauce for this recipe, rather than a dipping one with visible bits in.
  • Remember to soak wooden skewers in water before putting them on the barbecue to stop them from burning.
  • Serve these kebabs with any leftover pitta breads from the pitta pizzas recipe, if you like.

Nutritional information

Seared Salmon Vegetable Kebab