Salmon kebabs with cucumber and radish dill salad

Cooking Fish Salmon kebabs with cucumber and radish dill salad

This is a great recipe for the barbecue or grill when entertaining over summer.

Lables: Low carb Low sodium Low sugar Egg free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Using a fork, prick potatoes all over. Place in a large heatproof microwave-safe bowl. Microwave, covered, on HIGH (100%) for 9 minutes or until tender.
  2. Cut salmon into 3cm x 4cm pieces. Place salmon and oil in a medium bowl. Season. Toss to coat. Thread onto skewers (see note).
  3. Make Dill dressing: Place all ingredients in a screw-top jar. Season. Secure lid. Shake to combine.
  4. Place cucumber and radish in a bowl. Drizzle over 1 tablespoon dressing. Toss.
  5. Heat a barbecue plate on high heat. Cook skewers, turning for 4 minutes for medium or until cooked to your liking. Serve skewers with salad, potatoes and remaining dressing.

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750g chat potatoes
600g salmon fillet, skin and bones removed
2 tsp vegetable oil
1 Lebanese cucumber, thinly sliced
1 bunch radish, trimmed, thinly sliced
2 tsp English mustard
1/4 cup finely chopped fresh dill
2 1/2 tbsp white vinegar
3 tsp caster sugar
1/3 cup vegetable oil

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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