These barbecue salmon skewers are threaded with capsicum and red onion, and are served with a zesty fetta salad.
The ingredient of Greek Salmon Skewers With Charred Lemon Salad
- 1kg skinless boneless salmon fillets cut into 4cm pieces
- 3 yellow capsicums cut into 4cm pieces
- 3 red capsicums cut into 4cm pieces
- 3 green capsicums cut into 4cm pieces
- 3 red onions cut into 4cm pieces separated into layers
- 2 tablespoons fresh oregano leaves finely chopped
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 4 cup extra virgin olive oil
- 2 small lemons peeled cut into rounds
- 120g mixed salad leaves
- 4 baby cucumbers peeled into ribbons
- 180g tub persian fetta in oil
The Instruction of greek salmon skewers with charred lemon salad
- thread 1 piece of salmon followed by 1 piece of each coloured capsicum and 2 layers of onion onto 1 skewer repeat with salmon and vegetables nishing with another piece of salmon place in a large shallow glass or ceramic dish repeat to make 12 skewers
- combine oregano lemon zest and juice and oil in a bowl season with salt and pepper drizzle over skewers turn to coat
- heat a greased barbecue hotplate on medium heat cook skewers turning for 2 to 3 minutes for medium or until cooked to your liking transfer to a dish cover to keep warm
- make charred lemon salad add lemon to hotplate cook for 1 minute each side or until beginning to char transfer to a chopping board cut in half place leaves in a serving bowl add cucumber and lemon drain fetta reserving 1 4 cup oil mixture crumble fetta over salad drizzle with reserved oil gently toss to combine serve skewers with salad
Nutritions of Greek Salmon Skewers With Charred Lemon Salad
calories: 661 552 caloriescalories: 40 8 grams fat
calories: 9 1 grams saturated fat
calories: 20 8 grams carbohydrates
calories: n a
calories: n a
calories: 46 8 grams protein
calories: 116 milligrams cholesterol
calories: 285 milligrams sodium
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calories: nutritioninformation