Salmon & swordfish kebabs with haloumi asparagus salad

title="Salmon & swordfish kebabs with haloumi asparagus salad"
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(3) Rate it

• 0:15 Prep


• 0:15 Cook


• 
  4 Servings


• Capable cooks

Featured in
Nutrition information, Main recipes

Ingredients

• 1 tablespoon fennel seeds


• 1 tablespoon celery seeds


• Pinch of salt


• 3 (about 200g each, 2cm thick) boneless skinless salmon steaks


• 3 (about 180g each, 2cm thick) swordfish steaks, skin removed


• 1 tablespoon olive oil


• 2 tablespoons finely chopped fresh continental parsley


• 2 teaspoons finely shredded lemon rind

Haloumi asparagus salad

• 60ml (1/4 cup) olive oil


• 2 bunches asparagus, ends trimmed, diagonally cut into 3cm pieces


• 200g haloumi, drained, cut into 1cm cubes


• 1 x 80g pkt baby rocket leaves


• 1 tablespoon fresh lemon juice


• 2 teaspoons Dijon mustard


• 1 garlic clove, crushed


• 2 tablespoons drained chopped capers


• Freshly ground black pepper

Method

• 
  
  
  Step 1
  
  
  
  
  Combine the fennel and celery seeds in a small frying pan over medium heat. Cook, stirring, for 30 seconds or until fragrant. Remove from heat. Place in a mortar and pestle, and gently pound until finely crushed. Season with salt.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Preheat barbecue or chargrill on high. Cut salmon and swordfish into 2.5cm cubes. Thread alternately onto skewers.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  To make the salad, heat 2 tablespoons of the oil in a frying pan over medium-high heat. Add the asparagus and cook, tossing, for 2 minutes or until bright green and tender crisp. Transfer to a bowl. Return pan to medium heat and add haloumi. Cook, tossing occasionally, for 1 minute or until brown. Add to asparagus along with rocket and gently toss. Set aside. Whisk together remaining oil, lemon juice, mustard and garlic in a small bowl.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Brush kebabs with oil and sprinkle with spices. Cook on grill for 4 minutes each side or until almost cooked through.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  Drizzle dressing over haloumi salad. Sprinkle with capers. Taste and season with pepper. Gently toss to combine.
  
  
  


• 
  
  
  Step 6
  
  
  
  
  Place salad on plates. Top with kebabs. Serve sprinkled with parsley and rind.
  
  
  

• High protein


• Low carb


• Low sugar

Nutrition

• 3695 kj

  Energy




• 59g

  Fat Total




• 17g

  Saturated Fat




• 4g

  Fibre




• 83g

  Protein




• 212mg

  Cholesterol




• 1718.38mg

  Sodium




• 3g

  Carbs (sugar)




• 4g

  Carbs (total)

All nutrition values are per serve

Notes

You will need 8 bamboo skewers soaked in cold water for this recipe. Fennel and celery seeds are available from specialty spice stores and Indian grocers.

• Author: Amanda Kelly


• Image credit: Ben Dearnley


• Publication: Australian Good Taste

Source: taste.com.au