So maybe I’m just pining for some summer sun during this chilly winter, but recently I was looking through my refrigerator working out what to make for dinner and all I could think was kebabs.
It worked out perfectly because I had a spare salmon fillet from a trip to the fishmongers a couple of days before. Normally I find this really annoying because when I’m cooking for Matt and myself, I always need more than one fish fillet to make a hearty dinner. But kebabs are perfect; you can throw a load of tasty veg on the kebab with the salmon and abracadabra – you’ve stretched that one fillet out to six kebabs.
I decided I wanted a sweet and sticky marinade for the kebabs, something that made me think of summer barbecues and temperatures over 50 degrees. So I went for a lemon and honey marinade that took only a couple of minutes to whip up.
As I couldn’t head outside and do some chilly grilling in February, I broiled the kebabs on a high heat for a really short amount of time. The slight charring of the salmon gave it that sweet smoky flavour that I was after. I served it up with wild rice and couldn’t stop dreaming about them all week. And never again will I look with disdain on that single salmon fillet sitting in my fridge.
I decided I wanted a sweet and sticky marinade for the kebabs, something that made me think of summer barbecues and temperatures over 50 degrees. So I went for a lemon and honey marinade that took only a couple of minutes to whip up.
Ingredients
- Juice of 1/2 lemon
- 1 tsp Dijon mustard
- 1 tbsp olive oil
- 1 clove of garlic, minced
- 1/2 tsp red chilli flakes
- 1 tsp honey
- 1 salmon fillet, cut into bite size cubes
- 1/2 red onion, cut into bite size cubes
- 1/2 zucchini, cut into thin discs
- 1/2 lemon, cut into thin discs
- 10 small tomatoes (grape or cherry tomatoes are perfect), halved
Method
- In a large bowl, mix together the lemon juice, mustard, olive oil, minced garlic, chilli flakes and honey. Spoon half of the marinade over the salmon pieces and leave in the fridge to marinate for at least an hour.
- About 5 minutes before you removed the salmon from the fridge, preheat the grill to a high heat and chop up all of your veg. Start placing 1 of each veg and a piece of salmon on a kebab skewer and repeat until the skewer is full.
- Once you have filled all of the kebab skewers, place them on a baking tray and brush the remaining marinade over the kebabs.
- Place the kebabs in the oven for around 10 minutes, turning them over halfway through. You will know you are done when the salmon starts to char a little on the outside.
- Serve up with some rice, pasta or quinoa.
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