Hot Smoked Crispy Skin Salmon Skewer Recipe
Servings: 1
Ingredients
- 4 x 6 ounce centre cut salmon fillets, scaled and pin boned Extra virgin olive oil
- 2 Tbsp. Honey Salt and pepper
- 4 x Skewers, soaked in water
- 1 bag oak chippings for smoker
- 2 x Courgettes
- 1 lrg Aubergine
- 2 x Red peppers Extra virgin olive oil Salt and pepper
- 1 can Italian plum tomatoes
- 1 x Clove garlic
- 12 x Basil leaves
- 12 x Coriander leaves
- 1/2 x Spanish onion
- 1/2 x Green chilli
- 2 Tbsp. White wine vinegar Sugar, to taste Cayenne pepper, to taste
- 1 x Lime, juice of
- 4 Tbsp. Extra virgin oil
Directions
- Cut each salmon fillet into 5 smaller fillets with the grain of the fish and skewer back to original shape. Drizzle the skin with honey. Cut the courgettes into diagonal lozenges. Cut the aubergine into 1 1/2cm thick slices. Cut the peppers into eight equally sliced pcs and seed and de-pith, dress all the vegetables liberally with extra virgin olive oil and salt and pepper.
- Gazpacho sauce: Place all the ingredients into a blender till fine puree and pass through a sieve, refrigeratein refrigerator.
- Set up the smoker on the stove 15 min before. Griddle all the vegetables on a warm griddle pan till black lines have formed and vegetables are cooked.
- Pan fry the salmon skewers skin side down for 1 minute in a nonstick pan to crisp up the skin. Transfer to smoker for 4 min.
- Arrange griddled vegetables in centre of a large plate, arrange smoked salmon skewer on top of this and drizzle gazpacho dressing around the last dimension of the plate. Finish with ripped basil leaves, extra virgin olive oil and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1311g | |
| Calories 770 | |
| Calories from Fat 502 | 65% |
| Total Fat 56.84g | 71% |
| Saturated Fat 4.44g | 18% |
| Trans Fat 1.4g | |
| Cholesterol 0mg | 0% |
| Sodium 329mg | 14% |
| Potassium 2805mg | 80% |
| Total Carbs 66.06g | 18% |
| Dietary Fiber 25.5g | 85% |
| Sugars 31.8g | 21% |
| Protein 13.22g | 21% |
