Barbequed Salmon and Tomato Kebabs
Description
Salmon is an easy fish to cook on a BBQ. Its rich oily flesh is even more delicious with a little “char” It’s a good source of protein and omega 3 essential fatty acids, which have been proved to help reduce our risk of coronary heart disease.Ingredients
2 thick salmon steaks (about 125g each)
12 sun-blushed tomatoes
4 tbsp lemon juice
2 tbsp toasted sesame seeds
Sunflower oil
1 garlic clove, minced
1 tsp paprika
pinch of sugar, salt and pepper
Methods/steps
1. Wash the fish under cold water and pat dry with kitchen paper.
2. Combine the lemon juice, garlic, paprika, sugar, salt and pepper and whisk all these ingredients together to make the marinade. Cut the fish into 12 cubes, baste with the liquid and leave this covered in the fridge for up to 1 hour to marinade.
3. Your BBQ should be at a medium hot temperature with white hot coals and no flames. Alternatively, preheat a griddle pan or top grill.
4. Assemble the kebabs with 3 chunks of fish separated by a tomato on each stick. Brush both the fish and the grill or griddle pan with sunflower oil and carefully lay the kebabs onto the heat. Baste with more marinade.
5. After 2 minutes, turn carefully with a fish slice and a set of tongs. If the fish sticks, use the fish slice to encourage it off the grill, making sure not to break it off the stick. Re-baste with the marinade and cook for a further 2 minutes. The salmon should flakes easily with a fork and start to blacken at the edges.
6. Serve hot or cold dressed with the sesame seeds and more fresh lemon
Additional Tips
A good BBQ is easy to achieve - Get all of your prep done in advance.
Make a real fire with a good thick layer of coals from untreated wood and additive free charcoal. Allow all of the flames to die down before you start to cook. Work out what in your menu needs hottest cooking and start with that dish. Uncooked food such as chicken can make one very unwell indeed.
If in doubt whether meat is done, either precook it and finish it off on the BBQ or invest in a meat temperature probe and guide. Make sure the grill is clean when you start as it will prevent food sticking. Use long handled tools so that you can safely control what you are cooking.
Disposable, kerosene fuelled BBQ’s are both health and environmental hazards. Avoid them!!! This recipe is perfect for a BBQ but can also be grilled or griddled.
Robin Van Creveld, Community Chef, www.communitychef.org.uk