Salmon skewers with tarragon dressing
3
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Try something new with the fresh flavours of quick-grilled skewered fish and vegetables.
Ingredients
Skinless salmon
600 g, (4x150g)
Zucchini
4 medium, trimmed, thickly sliced
Cherry tomatoes
12 individual
Lime(s)
2 medium, halved
Low-fat mayonnaise
2 tbs
Light sour cream
2 tbs
Fresh tarragon
2 tbs, finely chopped
Capers, rinsed, drained
1 tbs, finely chopped
Lime juice
1 tbs
Oil spray
2 x 3 second spray(s)
Instructions
1
Heat an oil-sprayed chargrill or barbecue over medium-high heat. Thread the salmon pieces, zucchini and tomatoes onto 12 wooden skewers.
2
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.
3
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.
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