Duo de brochettes saumon et cabillaud
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recette

Salmon and cod kebabs

  • Preparation 20 min
  • Cooking time 20 min
  • For 4 servings

Ingredients

  • For the kebabs

    • 400g / 14oz back of salmon 
    • 400g / 14oz back of cod 
    • 2 small glazed lemons 
    • 1 small orange pepper 
    • 8 cherry tomatoes 
    • 1 small courgette/zucchini 

  • For the marinade

    • Juice of 2 lemons 
    • 1 level tbsp turmeric 
    • 1 tbsp oregano or savory 
    • 5 tbsp olive oil 
    • 1/2 tsp Espelette pepper 
    • Salt and pepper 

1/ Mix all the ingredients for the marinade in a large dish. 

2/ Rinse the fish under running cold water. Dry with paper towel. 

3/ Cut into cubes about 2cm x 2cm. Add the fish cubes to the marinade. Mix carefully. Place in the refrigerator for 30 minutes to 1 hour. 

4/ Rinse and dry the courgettes/zucchini, cherry tomatoes and pepper. Cut the courgette/zucchini into slices of about 1cm. 

5/ Remove the stalk from the pepper. Cut it into two and remove the seeds and white strands. Cut into pieces. 

6/ Cut the glazed lemons into 4. 

7/ Drain the fish pieces and make the kebabs by alternating the pieces of fish and vegetables. 

8/ Season. 

9/ Cook for around 20 minutes. 

Tip: The longer the fish has been marinated, the more it will have been cooked by the lemon juice in the marinade, so the barbecue cooking time will be shorter. 

Suggestions: Serve the fish kebabs with broad beans cooked in rosemary.