Salmon skewers with tarragon dressing
600 g, (4x150g)
4 medium, trimmed, thickly sliced
2 medium, halved
Light sour cream
2 tbs, finely chopped
Baby capers, rinsed, drained
1 tbs, finely chopped
2 x 3 second spray(s)
- Heat an oil-sprayed chargrill or barbecue over medium-high heat. Thread the salmon pieces, zucchini and tomatoes onto 12 wooden skewers.
- Lightly spray skewers with oil. Chargrill skewers for 2–3 minutes each side or until fish is just cooked through. Chargrill lime halves for 1 minute or until lightly browned.
- Meanwhile, combine the mayonnaise and sour cream in a small bowl. Stir in tarragon, capers and lime juice. Serve skewers with lime halves and tarragon dressing.