Grilled salmon kebabs glazed in lemon and mustard
Fest Magic non stick frypan N26cm – click here
Fest Magic non stick rectangular oven plate N1,32x25cm – click here
Ingredients for 4
600 gr. fresh salmon fillet, cut into 3-4 cm. cubes
3-4 peppers of various colors, cut into 4 cm squares
1 red onion cut into quarters
3 tsp. fresh dill, chopped
for the marinade ( and glaze)
Juice of two lemons
2 tsp. Dijon mustard
2 tsp. brown sugar
2 tbsp. Greek extra virgin olive oil
8 asparagus spears (optional)
1. Preparing the vegetables:
Cut up the peppers into 4cm. squares. Cut the onions into quarters. Finely chop the dill.
2. Marinade the salmon:
Put all the marinade ingredients into a bowl. Stir. Tip in the salmon pieces, making sure they are all coated in the marinade. Refrigerate for 1 hour.
3. Assemble the kebabs:
Soak the wooden skewers for 5 minutes beforehand to prevent them from burning while grilling. Use 2 skewers per kebab as it makes them stay in one position while grilling, making it much easier to achieve an evenly grilled result. Spear the salmon, onion and pepper pieces onto the skewers, alternating the colors of the peppers.
4. Make the glaze:
Pour the marinade which has been left from the salmon into Fest non stick frypan. If you need more, use the same ratio of ingredients to make more. Over a medium heat, reduce the marinade until the consistency of honey.
5. Grill the kebabs:
Use Fest non stick oven plate to grill the kebabs for 3 minutes on each of the 4 sides, basting all sides with the glaze for the final two minutes.
Sprinkle with chopped dill and serve as a starter or light lunch over grilled asparagus spears; perfect with a glass of ouzo, chilled white wine or an ice-cold Weiss beer.