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 Salmon Recipes -
Salmon Brochettes with Saffron Risotto Recipe
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Main Dish Recipes -
Salmon Brochettes with Saffron Risotto Recipe
Ingredients
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600 g/1 1/4 lb raw
salmon fillet, with skin
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2 red onions
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1 yellow pepper
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1 courgette
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Juice of 1/2 lemon, organically grown
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5 tablespoons
olive oil
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1 small fresh
chili, finely chopped
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1 garlic clove, finely
chopped
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2 sprigs of lemon
thyme
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1 sprig of
rosemary
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Salt
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Lemon thyme to
garnish
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Saffron risotto (refer
recipe)
Serves 4
Method:
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Skin the salmon fillet with a sharp knife, making sure
that all the bones are removed, and cut into 2 cm/1 inch
pieces.
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Peel the onions. Cut the pepper in half, remove the ribs
and seeds and rinse.
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Cut the onions and pepper into 2
cm/1 inch pieces. Cut the courgette into 5 mm/1/4 inch
slices.
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Thread all the ingredients alternately onto wooden
skewers.
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Mix the lemon juice with 3 tablespoons olive
oil, the finely chopped chili, garlic, lemon thyme,
rosemary and salt, and marinate the salmon brochettes in
this mixture for about 30 minutes.
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Gently sauté the
salmon brochettes in the remaining olive oil on all
sides.
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Serve with saffron risotto, garnished with sprigs
of lemon thyme.
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