Salmon & swordfish kebabs with haloumi asparagus salad

Detailed step-by-step description of how to cook the dish "Salmon & swordfish kebabs with haloumi asparagus salad". Try it by all means

Recipe «Salmon & swordfish kebabs with haloumi asparagus salad» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp fennel seeds, 1 tbsp celery seeds, Pinch of salt, 3 boneless skinless salmon steaks, 3 swordfish steaks, skin removed , 1 tbsp olive oil, 2 tbsp finely chopped fresh continental parsley, 2 tsp finely shredded lemon rind , 60ml olive oil, 2 bunches asparagus, ends trimmed, diagonally cut into 3cm pieces, 200g haloumi, drained, cut into 1cm cubes, 1 x 80g pkt baby rocket leaves, 1 tbsp fresh lemon juice, 2 tsp Dijon mustard, 1 garlic clove, crushed, 2 tbsp drained chopped capers.

Ingredients:

• 1 tbsp fennel seeds 
• 1 tbsp celery seeds 
• Pinch of salt 
• 3 boneless skinless salmon steaks 
• 3 swordfish steaks, skin removed 
• 1 tbsp olive oil 
• 2 tbsp finely chopped fresh continental parsley 
• 2 tsp finely shredded lemon rind 
• 60ml olive oil 
• 2 bunches asparagus, ends trimmed, diagonally cut into 3cm pieces 
• 200g haloumi, drained, cut into 1cm cubes 
• 1 x 80g pkt baby rocket leaves 
• 1 tbsp fresh lemon juice 
• 2 tsp Dijon mustard 
• 1 garlic clove, crushed 
• 2 tbsp drained chopped capers 
• Freshly ground black pepper 

Instructions

1. Combine the fennel and celery seeds in a small frying pan over medium heat. Cook, stirring, for 30 seconds or until fragrant. Remove from heat. Place in a mortar and pestle, and gently pound until finely crushed. Season with salt.
2. Preheat barbecue or chargrill on high. Cut salmon and swordfish into 2.5cm cubes. Thread alternately onto skewers.
3. To make the salad, heat 2 tablespoons of the oil in a frying pan over medium-high heat. Add the asparagus and cook, tossing, for 2 minutes or until bright green and tender crisp. Transfer to a bowl. Return pan to medium heat and add haloumi. Cook, tossing occasionally, for 1 minute or until brown. Add to asparagus along with rocket and gently toss. Set aside. Whisk together remaining oil, lemon juice, mustard and garlic in a small bowl.
4. Brush kebabs with oil and sprinkle with spices. Cook on grill for 4 minutes each side or until almost cooked through.
5. Drizzle dressing over haloumi salad. Sprinkle with capers. Taste and season with pepper. Gently toss to combine.
6. Place salad on plates. Top with kebabs. Serve sprinkled with parsley and rind.