The beginning
Peel the garlic and chop fine. Rinse and also chop the parsley. Press the juice of a half lemon, add the mustard and mix all the ingredients together with salt and the ground pepper, making the marinade.
Ingredients: garlic, parsley, lemon, mustard
Prepare the skewers
Wash the salmon. Cut into bite-size cubes and place them in the marinade. Mix salmon cubes thoroughly with the marinade. Pour the honey gherkins into a sieve and drain well. Take two wooden skewers each, lay them a finger's width apart, and alternately skewer the salmon pieces and honey gherkins. Two wooden skewers help give the more flexible ingredients the necessary stability.
Ingredients: salmon, honey gherkins,
Prepare the salad
Wash the lettuce, then tear it into bite-size pieces. Wash and quarter the cherry tomatoes. Wash and trim the radishes and slice them finely
Ingredients: lettuce, cherry tomatoes, radishes
Prepare the dressing
Measure the apple balsamic vinegar into a large mixing bowl; whisk with 2 tablespoons of water, the mustard and honey. Add the oil and mix well until the mixture becomes a lovely, smooth vinaigrette. Season with salt and pepper.
Ingredients: vinegar, mustard, honey, oil, salt, pepper
Toss the salad
Add the tomatoes, radishes and lettuce leaves to the dressing, mix everything carefully and let the salad sit a while; this lets the seasonings “converse” and enhances the flavour.
Ingredients: tomatoes, radishes, lettuce
Grill the salmon skewers
Once your grill is hot, lay the skewers on the grill and let them cook about 5 minutes on each side until the salmon is golden brown.
Tip: You can also fry your salmon skewers. Just heat up some oil in a pan and fry the skewers on all sides until they are golden brown.
Ingredients: salmon skewers
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Ingredients:
½ tablespoon mustard (medium spicy)
2 cloves of garlic
2 tablespoons chopped parsley
½ teaspoon black pepper
½ teaspoon salt
juice of ½ lemon
2 tablespoons olive oil
700 g salmon fillet
½ jar honey gherkins
200 g lettuce
8 radishes
200 g cherry tomatoes
2 teaspoons mustard (medium spicy)
4 tablespoons apple balsamic vinegar
2 tablespoons water
2 tablespoons honey
Salt and pepper
4 tablespoons olive oil
If you love salmon, this recipe is certain to become a favourite.
The preparation is the trick: because it cooks on the skewer, the salmon is done very quickly. The grilled salmon is immersed in a robust marinade of chopped parsley, garlic, lemon and olive oil – the flavours mingle, making for a deliciously fresh taste sensation.
