Salmon kebabs with cucumber and radish dill salad

• 0:20 Prep
• 0:10 Cook
• 4 Servings
• Capable cooks

This is a great recipe for the barbecue or grill when entertaining over summer. Featured in Nutrition information, Quick meals

Ingredients

• 750g chat potatoes
• 600g salmon fillet, skin and bones removed
• 2 teaspoons vegetable oil
• 1 Lebanese cucumber, thinly sliced
• 1 bunch radish, trimmed, thinly sliced

Dill dressing

• 2 teaspoons English mustard
• 1/4 cup finely chopped fresh dill
• 2 1/2 tablespoons white vinegar
• 3 teaspoons caster sugar
• 1/3 cup vegetable oil

Equipment

• You’ll need 8 small pre-soaked bamboo skewers.

Method

• Step 1 Using a fork, prick potatoes all over. Place in a large heatproof microwave-safe bowl. Microwave, covered, on HIGH (100%) for 9 minutes or until tender.
• Step 2 Cut salmon into 3cm x 4cm pieces. Place salmon and oil in a medium bowl. Season. Toss to coat. Thread onto skewers (see note).
• Step 3 Make Dill dressing: Place all ingredients in a screw-top jar. Season. Secure lid. Shake to combine.
• Step 4 Place cucumber and radish in a bowl. Drizzle over 1 tablespoon dressing. Toss.
• Step 5 Heat a barbecue plate on high heat. Cook skewers, turning for 4 minutes for medium or until cooked to your liking. Serve skewers with salad, potatoes and remaining dressing.

• Low carb
• Low sodium
• Low sugar

Nutrition

• 2577 kj Energy
• 38g Fat Total
• 7g Saturated Fat
• 4g Fibre
• 41g Protein
• 98mg Cholesterol
• 118.27mg Sodium
• 6g Carbs (sugar)
• 27g Carbs (total)

All nutrition values are per serve

Notes

So that the salmon cooks evenly, fold over thin bits so it’s all roughly the same thickness.

• Author: Lucy Nunes
• Image credit: Jeremy Simons, Andrew Young & Craig Wall
• Publication: Super Food Ideas

Source: taste.com.au