4 salmon fillet, thick without skin (each 150 grams)
1 clove garlic
1 sprig rosemary
100 milliliters olive oil
2 tablespoons lime juice
8 sprigs rosemary, long (to be used as chopsticks)
2 limes, on wheels to decorate
Preparation
15 mins
0 mins
Low
Choose 8 long sprigs of rosemary and remove most of the leaves, leaving leaves on top. Using a sharp knife, cut the underside of the rosemary sprigs diagonally to create a sharp point. Let the rosemary sprigs soak in water for at least 2 hours, but ideally 1 night.
Cut the salmon fillet into cubes of 2 cm each. Season with salt and pepper.
Prepare the marinade. Chop the garlic and rosemary leaves finely and add the olive oil and lemon juice. Mix with a balloon whisk until well incorporated.
Place the salmon in a deep dish and cover with the marinade. Make sure all sides of the salmon are well coated in the marinade. Let marinate for about 10 minutes.
Light a grill. Meanwhile, prepare the salmon skewers by inserting them into the rosemary sprigs that were soaked in water overnight.
Cook the skewers on the grill for 5 minutes, turning. Heat the rest of the marinade in a saucepan.
Serve the skewers dipped in the marinade sauce and garnish with lemon wedges.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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