Salmon Skewers with lemon aioli and little gem salad
What You'll Need
750gfresh salmon fish fillets
3 tbsolive oil
2 tbsfajitas seasoning
1Goodman Fielder ciabatta, sliced
½ cupPraise Lemon Aioli
Lemon wedges to serve, optional
2Lebanese cucumber, diced
6red radish, thinly sliced
2 tbschopped chives
2 tbsPraise Deli Style Apple Cider and Honey dressing
1 x 2 packHydro Little Gem Lettuce, leaves separated
What to Do
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.
SALAD — Combine the cucumber, radish and chives in a bowl. Pour over dressing and toss gently to coat.
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.
Arrange the lettuce leaves on serving plates. Fill each with a spoonful of salad. Serve with chargrilled ciabatta and salmon skewers, drizzled with aioli.