Salmon and wild mushroom kebabs
Serves 4–6
Ingredients:
1 kg (2
1
/
4
lb) salmon fillets,
skinned & cubed
8 wild mushrooms, washed &
halved
1 yellow pepper
Salt and pepper
Juice and zest of 1 lime
1 garlic clove, crushed
1 tbsp white wine vinegar
2 tbsp olive oil
1 tsp Dijon mustard
1 tbsp fresh dill, finely chopped
150 ml (
1
/
4
pint) fish stock
Lime wedges, for garnish
Method:
1. Place the salmon, mushrooms and peppers
into a shallow dish. Season well with salt and
pepper.
2. Mix the lime juice, zest, garlic, vinegar, olive
oil, mustard and dill together. Pour over the
fish and vegetables. Cover the dish with
clingfilm and leave to marinate for at least 2
hours.
3. Take the marinated fish and vegetables and
thread onto some pre-soaked kebab skewers.
Place into a perforated steam oven container
and steam at 95°C for 4 minutes.
4. Meanwhile, pour the remaining marinade into
a saucepan and add the stock. Simmer on the
hob for at least 5 minutes, until it has been
reduced by half.
5. When the kebabs are cooked, arrange them on
a serving dish and drizzle with the sauce.
Garnish with fresh lime wedges.
113
Tip
If you cannot get fresh wild
mushrooms you can use dried ones.
Cover them with boiling water and
steam at 65°C for the time stated on
the packet before using them as
described in the recipe.
