Salmon & Mushroom Kebabs

  • Serves: 4
  • Cooks In: 15 minutes
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Ingredients

4 limes, halved
3 tbs olive oil
24 button mushrooms, trimmed
600g skinless salmon fillets, pin-boned
3 green onions, cut into 3cm lengths
3 tbs basil pesto
2 tbs crème fraiche

Method

1

Juice 3 lime halves and pour into a medium ceramic or glass bowl. Add 2 tablespoons of olive oil and season with salt and pepper. Whisk until well combined. Add mushrooms and stir to coat. Cover and set aside 30 minutes to marinade.

2

Cut the remaining lime halves in thirds. Cut salmon into 3cm cubes. Thread mushrooms, salmon and green onions alternately onto 8 skewers. Press 1 lime wedge onto each end. Brush both sides of each skewer with remaining oil and season well.

3

Preheat frying pan or barbecue plate on medium-high. Cook skewers, 6 minutes, turning to cook all sides. Remove to a tray and allow to stand 5 minutes.

4

Meanwhile, combine pesto and crème fraiche together, serve with salmon & mushroom kebabs.

Ingredients

 4 limes, halved
 3 tbs olive oil
 24 button mushrooms, trimmed
 600g skinless salmon fillets, pin-boned
 3 green onions, cut into 3cm lengths
 3 tbs basil pesto
 2 tbs crème fraiche

Directions

1

Juice 3 lime halves and pour into a medium ceramic or glass bowl. Add 2 tablespoons of olive oil and season with salt and pepper. Whisk until well combined. Add mushrooms and stir to coat. Cover and set aside 30 minutes to marinade.

2

Cut the remaining lime halves in thirds. Cut salmon into 3cm cubes. Thread mushrooms, salmon and green onions alternately onto 8 skewers. Press 1 lime wedge onto each end. Brush both sides of each skewer with remaining oil and season well.

3

Preheat frying pan or barbecue plate on medium-high. Cook skewers, 6 minutes, turning to cook all sides. Remove to a tray and allow to stand 5 minutes.

4

Meanwhile, combine pesto and crème fraiche together, serve with salmon & mushroom kebabs.

Salmon & Mushroom Kebabs

Tags:

 Quick n Easy

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