Salmon kebabs with cucumber and radish dill salad

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

Recipe «Salmon kebabs with cucumber and radish dill salad» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.