This one I found from Curtis Stone….sounds like the perfect thing for the summertime. Enjoy with friends this festive season….it’s sure to be a hit!!!
- 2 Tblsp fresh, chopped oregano
- 2 tsp Himalayan Pink Salt
- 1/2 tsp dried chilli flakes
- 1.5kg skiness salmon fillets cut into 4-5cm pieces
- 2 lemons , thinly sliced into rounds
- 3 Tblsp coconut oil
- 16 skewers
Sauce:
- 1/3C drained capers
- 1.5 Tblsp fresh lemon juice
- 1 Tblsp water
- pinch of Himalayan Pink Salt
- 2 tsp lemon zest
- 90g unsalted butter, cut into cubes
- 2 Tblsp fresh, chopped flat leaf parsley
- Prepare the BBQ for medium heat. In small bowl mix oregano, salt & chilli. Set aside.
- Beginning & ending with salmon, thread salmon & lemon slices alternately onto 8 pairs of parallel skewers to make 8 brochettes total.
- Coat with oil & season with oregano mixture. BBQ, turning occasionally for 5-8mins or until salmon pieces are still rosy in the centre.
- Meanwhile, in a heavy saucepan combine the capers, lemon juice, water & zest & bring to a boil over medium heat. Swirl to combine the flavours. Whisk the butter into the sauce.
- Spoon over the salmon, garnish with parsley & serve with fresh green salad.
