BBQ SALMON SKEWERS
Salmon prepared on the barbecue is delicious! The salmon remains soft and juicy. The dish may sound complicated, but it isn’t. You don’t need a lot of ingredients to prepare this dish. Bart invented this dish while visiting the Bouker fishers family in Alaska. He prepared the dish at the beach of Ekuk. We think that this is also the place where they caught the most delicious wild salmon. No barbecue at home? No problem, you can also prepare the skewers in a grill pan. Enjoy!
Preheat the barbecue or grill on high heat.
Cut the salmon filet in cubes around 2 cm. Add the cubes to a bowl.
Cut one red (bell) pepper, the green and yellow peppers in half, deseed them and cut into small squares, similar in size to the fish cubes. Add the peppers to a bowl.
Thread the peppers and salmon cubes onto skewers, starting with a square of pepper. Followed by a cube of fish, then pepper, fish, and so on. Trim off any protruding pieces of pepper that might burn. Give the skewers a brush with olive oil and season with salt and pepper on all sides.
Grill the skewers for 1 minute on each side until the fish and peppers are nicely browned but remain soft and succulent inside.
Use a fork to squeeze the salmon roe in a bowl. Mix it with mayonnaise.
Remove the skewers from the barbecue and place on a platter. Drizzle some sauce over them and scatter over the lemon zest.
- 350 – 400 g (wild) salmon fillet, without skin
- 1 green (bell) pepper
- 1 yellow (bell) pepper
- 1 red (bell) pepper
- olive oil
- 4 tbsp salmon roe
- 1 tbsp mayonnaise
- grated lemon zest, to garnish
- salt and pepper