Lorenza Avila

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Lorenza Avila

Salmon skewers with rosemary and lemon

Name: Salmon skewers with rosemary and lemon
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: Internacional
Ingredients: 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

15 mins

Low

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Lorenza Avila

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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.

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Ingredients

4 portions

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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.