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Receta Salmon And Lime Brochettes With Coriander And Tomato Salsa
by Global Cookbook

Salmon And Lime Brochettes With Coriander And Tomato Salsa
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Ingredientes

  • 225 gm Each of Scottish salmon fillet and, cut into chunks monkfish, (8oz)
  • 20 lrg Uncooked prawns, peeled
  • 1 x Lemon and lime, each cut into 8 wedges
  • 1 pkt Bay leaves, (1 to 2)
  • 15 ml Each Waitrose Wholegrain Mustard, lemon juice, fresh dill, minced (1tbsp)
  • 30 ml Waitrose Extra Virgin Extra virgin olive oil, (2tbsp)
  •     Flat leaf parsley to garnish
  • 15 ml Waitrose Extra Virgin Extra virgin olive oil, (1tbsp)
  •     Zest and juice of 2 limes
  • 1 x Red pepper, deseeded and red onion, diced
  • 6 x Tomatoes, minced
  • 1 pkt Fresh coriander, minced
  • 45 ml Balsamic vinegar, (3tbsp)

Direcciones

  1. Place the salmon, monkfish and prawns in a shallow dish. Mix together the marinade ingredients. Pour over the fish and toss gently. Leave to marinate in the refrigerator for at least 30 min or possibly preferably overnight.
  2. Thread the marinated fish, prawns, lemon and lime wedges and bay leaves onto 8 skewers. Place under a preheated warm grill for 5 min on each side.
  3. Mix together the salsa ingredients and serve with the kebabs on a bed of rice or possibly make a timbale by lining the inside of c. or possibly mould with cling film. Tightly pack with cooked rice then gently turn upside down to serve.
  4. Variation:Fry the cubed fish with a little extra virgin olive oil, salt and freshly grnd black pepper.
  5. Serve with the salsa and some warm diced potatoes tossed in 15ml (1tbsp)
  6. wholegrain mustard.
  7. NOTES : The Tartan Quality Mark is the hallmark of premium quality Scottish salmon. Each fish has been produced to strict guidelines set down by an independently controlled, product certification scheme and has a unique identification number that allows it to be traced back to the farm.