Nepenthe

 

Char-Grilled Atlantic Salmon Kebabs & Vegetables with Lime Mayonnaise

Serves 4
Tip

Soaking the wooden skewers in water will prevent them from burning whilst cooking.

Recipe from

FISHline

Goes well with

- Petraea Sauvignon Blanc

Ingredients

•½ cup extra virgin olive oil
•Salt flakes and freshly ground black pepper, to taste
•8 bamboo skewers, soaked in water for at least 1 hour
•¹/³ cup whole-egg mayonnaise
•1 tablespoon lime juice
•3 zucchini, trimmed and sliced lengthways into 5mm-thick strips
•3 Japanese eggplants, trimmed, sliced lengthways into 5mm-thick strips
•1 red capsicum, seeded and cut into thick slices
•2 small red onions, quartered

Method

•Cut fish into large even cubes, place in a bowl and toss with a little olive oil, salt and pepper
•Thread the cubes onto the skewers, cover and refrigerate until ready to cook
•Combine mayonnaise and lime juice; you may not need all of the juice, but it should taste lightly tangy. Set aside
•Heat a barbecue or char-grill plate
•Brush the zucchini, eggplants, capsicum and onions with remaining olive oil, salt and pepper
•Cook for 2-4 minutes each side, until well coloured. Remove and set aside
•Cook the skewers for 30-60 seconds on each side, until the flesh is opaque almost all the way to the centre. Don’t cook them all the way through, as they’ll continue to cook after they are removed from the heat
•Arrange the vegetables in the centre of each plate with the skewers on top. Drizzle with lime mayonnaise

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