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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 fillet, thick without skin (each 150 grams)
  • 1 clove garlic
  • 1 branch rosemary
  • 100 milliliters olive oil
  • 2 tablespoons lime juice
  • 8 branches rosemary, long (to be used as chopsticks)
  • 2 limes, on wheels to decorate

Preparation

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.

TIPS

Chopsticks soaked in water can also be used.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
231.2
kcal
11.56%
Carbohydrate, by difference
0.9
g
0.3%
Protein
16.3
g
32.6%
Total lipid (fat)
17.9
g
27.54%
100
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Provided by USDA
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