Salmon,aubergine and spinach skewers with red pepper dressing
Salmon,aubergine and spinach skewers with red pepper dressing

Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, salmon,aubergine and spinach skewers with red pepper dressing. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Salmon,aubergine and spinach skewers with red pepper dressing is one of the most well liked of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Salmon,aubergine and spinach skewers with red pepper dressing is something which I’ve loved my whole life.

Salmon-stuffed peppers, or salmon and bell pepper skewers? Either choice is an excellent one, but if you are on a grilling spree, you will want Red bell peppers are an adequate source vitamin C content and when eaten with spinach or other iron-rich foods they may help to increase your body's iron stores. (#familyrecipes #budgetcooking) Here at Rukof, we are all about easy healthy meals on a budget! This cajun salmon recipe is fairly simple to make. Make the dressing by whisking together the lemon zest, juice, smoked paprika, olive oil and seasoning.

To begin with this particular recipe, we have to first prepare a few components. You can cook salmon,aubergine and spinach skewers with red pepper dressing using 12 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Salmon,aubergine and spinach skewers with red pepper dressing:
  1. Get 400 g salmon
  2. Make ready 1 bag spinach
  3. Take 1 aubergine
  4. Make ready 1 red pepper
  5. Take Olive or avocado oil 30 ml plus for brushing
  6. Take Pinch black pepper
  7. Make ready 1 tbsp lemon
  8. Get Pinch sea salt
  9. Take 1 sprig Basil
  10. Make ready 1/2 red chilli
  11. Prepare Side salad of choice
  12. Take 1 tsp balsamic vinegar

For the red pepper dressing, place the red pepper under a grill unit's highest setting. Turn occasionally, until blackened all over. This sriracha honey salmon is cooked on top of a bed of mixed vegetables in a foil packet for a Shrimp marinated in garlic, honey, lime, and pepper then quickly sauteed and caramelized. I found some beautiful fresh local red snapper at the grocery store and was wanting to.

Instructions to make Salmon,aubergine and spinach skewers with red pepper dressing:
  1. Using mandoline slice the aubergine into 1mm thick slices. Cover in the salty water. Set aside
  2. In a large pot or a pan bring about 200 ml of salted water to the boil. Throw the spinach leaves into the water. Cook it until it wilts completely. Drain the water off. Set spinach aside to cool down.
  3. Take the skin off the the salmon. Cut the fish into 1 cm wide strips
  4. On the chopping board lay a layer of cling film. Place the salmon strips on the cling film leaving about 6 cm space between them. Lay another layer of cling film on top of the salmon
  5. Using a flat side of the meat hammer or a rolling pin gently flatten the salmon strips. Be careful to not to hit salmon to hard as it is very delicate. Cut the strips in two pieces. Season it with the sea salt
  6. In the middle of the salmon place about 1 tbsp of wilted spinach. Wrap the spinach with the salmon.
  7. Place salmon roll in the middle of the aubergine slice and wrap it tight. Skewer the roll straight away. Do that with all of them making sure they are skewered thight. Brush them with olive oil. Set them aside or leave them in the fridge
  8. To make the dressing heat up your Bbq to medium (about 180/200 °C. Brush the pepper with oilve oil and cook them directly on Bbq with the lid down. Cook each side for about 10 min or until the skin will start to separate. Set them in the bowl or a container and wrap it with cling film. Set aside for 10 min. Using your fingers peel the skin off. It should come off easily.
  9. In the small food processor blend roughly chopped red pepper, chilli, 30 ml avocado oil, 20 ml water and 1 tbsp lemon juice. Check seasoning and consistency.
  10. Chop basil finally and add it to 20 ml of avocado/olive oil. Brush the skewers with it. Place them directly on pre heated Bbq. Cook them for about 10 - 12 min turning them at least once.
  11. On the plate drizzle the skewers with the red pepper dressing. Serve them with side salad of own choice.

This sriracha honey salmon is cooked on top of a bed of mixed vegetables in a foil packet for a Shrimp marinated in garlic, honey, lime, and pepper then quickly sauteed and caramelized. I found some beautiful fresh local red snapper at the grocery store and was wanting to. Arrange slices of aubergine and red pepper on a baking tray. Meanwhile, place the spinach onto a serving plate Sprinkle with salt. When the vegetables are done, arrange the red peppers over the spinach.

So that is going to wrap it up for this special food salmon,aubergine and spinach skewers with red pepper dressing recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!