Hot smoked crispy skin salmon skewer

1 servings

Ingredients

Quantity Ingredient
4 6 oz centre cut salmon fillets; scaled and pin
; boned
Olive oil
2 tablespoons Honey
Salt and pepper
4 Skewers; soaked in water
1 Bag oak chippings for smoker
2 Courgettes
1 large Aubergine
2 Red peppers
Olive oil
Salt and pepper
1 can Italian plum tomatoes
1 Clove garlic
12 Basil leaves
12 Coriander leaves
½ Spanish onion
½ Green chilli
2 tablespoons White wine vinegar
Sugar; to taste
Cayenne pepper; to taste
1 Lime; juice of
4 tablespoons Extra virgin oil

Directions

SALMON

MEDITERRANEAN VEGETABLES

GAZPACHO SAUCE

Cut each salmon fillet into 5 smaller fillets with the grain of the fish and skewer back to original shape. Drizzle the skin with honey. Cut the courgettes into diagonal lozenges. Cut the aubergine into 1 1/2cm thick slices. Cut the peppers into eight equally sliced pieces and seed and de-pith, dress all the vegetables liberally with olive oil and salt and pepper.

Gazpacho sauce: Place all the ingredients into a blender until fine puree and pass through a sieve, chill in refrigerator.

Set up the smoker on the stove 15 minutes before. Griddle all the vegetables on a hot griddle pan until black lines have formed and vegetables are cooked.

Pan fry the salmon skewers skin side down for 1 minute in a nonstick pan to crisp up the skin. Transfer to smoker for 4 minutes.

Arrange griddled vegetables in centre of a large plate, arrange smoked salmon skewer on top of this and drizzle gazpacho dressing around the last dimension of the plate. Finish with ripped basil leaves, olive oil and serve.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Related recipes