Salmon and prawn skewers
For a light summertime supper that combines sharp peppers, courgette and chunks of salmon, try these skewers oven-roasted or on the barbecue
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
Ingredients
500g salmon, diced
16 large tiger prawns, peeled and deveined
1 yellow pepper, chopped into large chunks
1 courgette, coined
8 long wooden/metal skewers, soaked in water
3 tbsp rapeseed oil
1 lemon, juiced
1tsp sea salt
1tsp cracked black pepper
Method
Preheat the oven to 180°C or light the barbecue.
Load the skewers with the fish, prawns and vegetables, ensuring everyone gets the same amount in a small bowl. Whisk together the oil, lemon, salt and pepper dressing.
Brush the skewers with the dressing.
If you're cooking in the oven: Place the skewers on a lightly greased tray and cook in the oven for 10-15 minutes. Turn the skewers halfway through to ensure even cooking and brush with more dressing.
If you're using a barbecue: Place the skewers on the barbecue and cook for 10-15 minutes. Continuously marinade with dressing and turn regularly so they don’t stick to the grill.
