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Salmon Brochettes

Diet.Chef's picture
Ingredients
  Salmon 1 Pound, skinned
  Cornflour 1 Tablespoon (Cornstarch)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Egg white 1 Small, beaten
  Red bell pepper 1 , cut in to chunks
  Green bell pepper 1 , cut in to chunks
  Olive oil 4 Tablespoon
  Ciabatta bread 1
  Tomatoes 4 , quartered
  Cucumber 3⁄4 , deseeded
  Basil leaves 8
  Olive oil 6 Tablespoon
  Lemon juice 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

1. Place the salmon in a shallow dish and sprinkle over the cornflour (cornstarch), and salt and pepper to taste. Add the beaten egg white and toss well to coat. Leave to chill for 15 minutes.
2. Thread the pieces of salmon on to 4 skewers, alternating the fish pieces with the chunks of red and green (bell) peppers. Set the skewers aside until required.
3. To make the sauce, place all of the ingredients in a food processor and chop coarsely. Alternatively, chop the tomatoes, cucumber and basil leaves by hand and mix with the oil lemon juice and seasoning. Leave to chill.
4. To serve, barbecue (grill) the salmon brochettes over hot coals for 10 minutes, brushing frequently with olive oil to prevent them from drying during cooking.
5. Slice the ciabatta bread at an angle to produce 4 long slices. Lightly toast on the barbecue (grill).
6. Spread the sauce over each slice of bread and top with a brochette. You can serve the brochettes on toasted French sticks.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Main Dish
Method: 
Barbecue
Ingredient: 
Salmon
Interest: 
Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
30 Minutes

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