Hello everybody, it is John, welcome to my recipe page. Today, we’re going to prepare a special dish, salmon,aubergine and spinach skewers with red pepper dressing. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Salmon,aubergine and spinach skewers with red pepper dressing is one of the most favored of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Salmon,aubergine and spinach skewers with red pepper dressing is something that I have loved my whole life. They’re nice and they look fantastic.
The butter bean and aubergine stack with red pepper coulis is by far the simplest dish to make , affordable and quite simply delicious. It can be made vegan by omitting the halloumi. These two dishes are worthy of any dinner table and will impress both family and friends.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook salmon,aubergine and spinach skewers with red pepper dressing using 12 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Salmon,aubergine and spinach skewers with red pepper dressing:
- Take 400 g salmon
- Prepare 1 bag spinach
- Get 1 aubergine
- Make ready 1 red pepper
- Take Olive or avocado oil 30 ml plus for brushing
- Get Pinch black pepper
- Get 1 tbsp lemon
- Take Pinch sea salt
- Get 1 sprig Basil
- Prepare 1/2 red chilli
- Prepare Side salad of choice
- Make ready 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. In a large bowl, mix the baby spinach, red bell pepper, and Parmesan cheese. This high protein salmon dish with Roasted Red Pepper Tomato Soup from Pacific Foods was a big hit with my husband, and children as well.
Instructions to make Salmon,aubergine and spinach skewers with red pepper dressing:
- Using mandoline slice the aubergine into 1mm thick slices. Cover in the salty water. Set aside
- 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.
- Take the skin off the the salmon. Cut the fish into 1 cm wide strips
- 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
- 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
- In the middle of the salmon place about 1 tbsp of wilted spinach. Wrap the spinach with the salmon.
- 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
- 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.
- 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.
- 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.
- On the plate drizzle the skewers with the red pepper dressing. Serve them with side salad of own choice.
Asian Beef Skewers - Spend With Pennies. Nothing better than dinner off the grill on a warm summer evening!! This is one of our favorites… a delicious Asian marinade with soy sauce, ginger and garlic make these skewers extra tender and tasty! I just love it paired with the rich and smokey grilled salmon and it perks up the fairly bland zucchini. Texture: The fish is tender and slightly flaky, the zucchini if soft without being mushy, and the sauce is luscious.
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