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Lorenza

Lorenza Avila

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Recipe of Salmon skewers with rosemary and lemon
Recipe

Salmon skewers with rosemary and lemon

15 mins
Low
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A light and delicious dish of salmon skewers marinated in a rosemary, lemon and garlic. Very good salmon recipe for a light lunch or dinner.
Learn more about Lorenza Avila

Ingredients

4 portions
  • 4 salmon fillets, thick without skin (each of 150 grams)
  • 1 clove garlic
  • 1 branch rosemary
  • 100 milliliters olive oil
  • 2 tablespoons lemon juice
  • 8 branches rosemary, long (to use as chopsticks)
  • 2 lemons, on wheels to decorate

Preparation

Choose 8 sprigs of rosemary that are long and remove most of the leaves, leaving leaves on top. Using a sharp knife, cut the underside of the rosemary twigs 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 it is well incorporated.
Place the salmon in a deep refractory and bathe with the marinade. Make sure all sides of the salmon are well covered with marinade. Let marinate about 10 minutes.
Light a grill. Meanwhile, prepare the salmon skewers by inserting them in the rosemary sprigs that were wet in water overnight.
Cook the brochettes on the grill for 5 minutes, turning them over. Heat the rest of the marinade in a pot.
Serve the brochettes dipped in the marinade sauce and garnish with lemon slices.

TIPS

You can also use chopsticks soaked in water.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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