• 15
  • Serves

Salmon Skewers with lemon aioli and little gem salad

What You'll Need

  • 750g fresh salmon fish fillets
  • 3 tbs olive oil
  • 2 tbs fajitas seasoning
  • 1 Goodman Fielder ciabatta, sliced
  • ½ cup Praise Lemon Aioli
  • Lemon wedges to serve, optional
  • 2 Lebanese cucumber, diced
  • 6 red radish, thinly sliced
  • 2 tbs chopped chives
  • 2 tbs Praise Deli Style Apple Cider and Honey dressing
  • 1 x 2 pack Hydro Little Gem Lettuce, leaves separated

What to Do

  1. SALMON — Cut the salmon into 2cm thick pieces and remove skin. Combine 1 tablespoon oil and the seasoning in a bowl. Add salmon and stir gently to coat. Thread salmon onto skewers. Cover and refrigerate for 5-10 minutes.
  2. SALAD — Combine the cucumber, radish and chives in a bowl. Pour over dressing and toss gently to coat.
  3. Preheat barbecue grill and plate on medium-high. Brush both sides of ciabatta with remaining oil then barbecue on grill for 3 minutes each side until lightly charred. Barbecue salmon skewers for 4 minutes, turning until cooked to your liking.
  4. Arrange the lettuce leaves on serving plates. Fill each with a spoonful of salad. Serve with chargrilled ciabatta and salmon skewers, drizzled with aioli.