Ingredients
- 4 skinless salmon fillets
- 1 tbsp tamari soy sauce
- 3 tbsp olive oil
- juice and zest 1 lemon
- 1 tbsp small capers in brine, rinsed and finely chopped
- 20g bunch fresh flat leaf parsley, finely chopped
- 1 tbsp finely chopped fresh dill
- 1 small garlic clove, crushed
- salt and pepper
This simple way to cook salmon is really brought to life when dipped into salsa verde. If using wooden skewers, soak them in water for 30 minutes before using, to prevent them burning under the grill
Serves 4
Method
- Preheat the grill until hot. Cut the salmon into bite-sized cubes and place in a bowl. Sprinkle over the soy sauce and toss the salmon to coat it. Thread the cubes of salmon on to 4 skewers. Place on a foil-lined grill tray and cook for 5-7 minutes, turning until done. Set your skewers aside to go cold.
- Meanwhile, make the salsa verde. In a bowl, mix together the oil, lemon juice and zest, capers, parsley, dill, garlic and seasoning.
- Pour this dressing in a small tub and put your skewers into a separate container. Chill both in the fridge until it’s time for your picnic.
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