Salmon Brochettes

salmon brochettes recipe


Buy salmon steaks, allowing one per person or the thick end of the fillet, about 175 g to to each brochette. Skin the fish, discard bones and cut it into chunks.
4 tablespoons of sunflower oil
2 tablespoons of walnut oil
a tablespoon of honey and
2 finely chopped sun-dried tomatoes
a teaspoon of chopped fresh thyme seasoning and the juice of an orange.


Thread the fish on metal skewers. Pour the remaining marinade into a pan and bring to the boil. Grill the brochettes for 5-7 minutes on each side, until just cooked, brushing with marinade occasionally. Glaze with the remaining marinade before serving.


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