Smoky salmon and chorizo skewers with gremolata
1
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 8 • Difficulty: Easy
Ingredients
Skinless salmon
600 g, cut into 3cm pieces
Freshly squeezed orange juice
3 tbs
Olive oil
1 tsp
Red wine vinegar
1 tsp
Smoked paprika
2 tsp
Dried oregano
1 tsp
Fresh flat-leaf parsley
½ cup(s), chopped
Garlic
1 clove(s), crushed
Orange rind
1 tsp, finely shredded
Fresh lemon rind
1 tsp, finely shredded
Red capsicum
1 small, cut into 3cm pieces
Yellow capsicum
1 small, cut into 3cm pieces
Chorizo sausage
80 g, thinly sliced
Orange(s)
1 medium, wedges, to serve
Instructions
1
Place salmon in a large shallow dish. Whisk orange juice, oil, vinegar, paprika and oregano in a small jug. Season with salt and pepper and pour over salmon. Toss salmon to coat in marinade. Cover and refrigerate for 30 minutes.
2
Meanwhile, to make gremolata, gently toss parsley, garlic and shredded orange and lemon rind in a small bowl. Season with salt and pepper. Cover and set aside.
3
Preheat a barbecue plate or grill pan over medium-high heat. Thread marinated salmon, capsicum and chorizo alternately onto 8 long skewers. Barbecue skewers for 10-12 minutes, pouring over any extra marinade, turning occasionally until salmon is cooked through. Serve skewers with gremolata and orange wedges.
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