Fresh & Mediterranean · from the fire
Salmon skewers with lemon & dill
Cubes of salmon and half-slices of lemon alternating on the skewer, a thin coat of oil and plenty of dill. Grill short and hot — the lemon caramelises and the salmon stays juicy.
Ingredients (serves 20)
- 1.2 kg skinless salmon fillet, in 3 cm cubes
- 3 lemons, in thin half-slices
- 4 tbsp olive oil
- 3 tbsp dried or fresh dill
- Salt and black pepper
- Wooden skewers, soaked for an hour
Method
- Thread the salmon and lemon alternately onto the soaked skewers.
- Brush thinly with olive oil and sprinkle with dill, salt and pepper.
- Grill on a clean, hot grate for two to three minutes per side.
- Serve off the board, with the grilled lemon as the sauce — squeeze and done.
Tip from the guru
Only turn the skewers once the salmon releases from the grate by itself; pulling costs you the best part of the crust.
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