Salmon skewers recipe
This delicious fish recipe combines salmon with the best in fresh seasonal greens for a mouth-wateirng main course.
Ingredients
- 12 oz Salmon fillet, cut into 3cm cubes
- 0.5 tsp Dried oregano
- 1 tsp Cumin
- 1 tsp Celery salt
- 150 g Wild rice
- 1 Onion, finely chopped
- 1 Clove garlic
- 1 Bunch of parsley, chopped
- 0.5 Lemon, juice only
- 134 ml Chicken stock
- 2 tbsp Olive oil
- 2 tsp Horseradish
- 1 Bunch of curly cale
- 1 Bunch of watercress
- 1 Fresh pomegranate, cut and de-seeded
- 0.5 Cucumber, cut into cubes
- 12 oz Salmon fillet, cut into 3cm cubes
- 0.5 tsp Dried oregano
- 1 tsp Cumin
- 1 tsp Celery salt
- 5.3 oz Wild rice
- 1 Onion, finely chopped
- 1 Clove garlic
- 1 Bunch of parsley, chopped
- 0.5 Lemon, juice only
- 4.7 fl oz Chicken stock
- 2 tbsp Olive oil
- 2 tsp Horseradish
- 1 Bunch of curly cale
- 1 Bunch of watercress
- 1 Fresh pomegranate, cut and de-seeded
- 0.5 Cucumber, cut into cubes
- 12 oz Salmon fillet, cut into 3cm cubes
- 0.5 tsp Dried oregano
- 1 tsp Cumin
- 1 tsp Celery salt
- 5.3 oz Wild rice
- 1 Onion, finely chopped
- 1 Clove garlic
- 1 Bunch of parsley, chopped
- 0.5 Lemon, juice only
- 0.6 cup Chicken stock
- 2 tbsp Olive oil
- 2 tsp Horseradish
- 1 Bunch of curly cale
- 1 Bunch of watercress
- 1 Fresh pomegranate, cut and de-seeded
- 0.5 Cucumber, cut into cubes
- 2 tbsp Maple syrup
- 120 ml Pomegranate juice
- 2 tbsp Maple syrup
- 4.2 fl oz Pomegranate juice
- 2 tbsp Maple syrup
- 0.5 cup Pomegranate juice
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 20 mins
- Cooking Time: 60 mins
- Serves: 2
Step-by-step
- Soak the skewers in water for 20 minutes.
- To make the glaze, put the maple syrup, pomegranate juice, oregano, cumin and celery salt into a small pan. Bring to the boil and simmer until reduced by 2/3 UNTIL SYRUPY. Allow to cool.
- Thread the salmon chunks on the skewers. Pour the glaze into a tall wide glass and immerse the salmon skewers into the marinade, alternatively place the skewers in a non metallic dish and pour over the marinade and lave for 20 minutes. Turn over after 10 minutes.
- Cook the curly kale for 5 minutes in a large pan of boiling salted water. Drain and place into a bowl of ice cold water.
- Cover the wild rice with water, bring to the boil and simmer for 35-40 minutes. Drain and set aside. Heat the olive oil in a large saucepan add the sliced onion and soften then add the garlic and parsley
- Add the cooked rice and bring to a gentle simmer. Drain the curly cale and add to the rice with the horseradish. Season with salt and fresh black pepper.
- Heat the grill and place the salmon onto silver foil and cook for 2 mins, turn and cook for a further 2 more mins.
- Combine all the ingredients for the salsa and season
- Place salmon over the rice and dress with pomegranate and cucumber salsa.
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Recipe courtesy of POM Pomegranate juice
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