Sweet and sour fish kebabs with freekeh salad
4
Points®
Total time: 55 min • Prep: 30 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Jazz up the way you eat fish with these fun kebabs. Pineapple and paprika give the salmon a fabulous flavour and the freekeh salad is just sensational!
Ingredients
Skinless salmon
400 g, boneless
Lime(s)
2 medium, plus extra cheeks to serve
Pineapple
700 g, cut into 2cm pieces
Cherry tomatoes
250 g
Dry freekeh
135 g, (3/4 cup)
Red capsicum
1 medium, thinly sliced
Yellow capsicum
1 medium, thinly sliced
Green capsicum
1 medium, thinly sliced
Ground paprika
½ tsp, sweet
Red onion
½ small, thinly sliced
Rocket
40 g, leaves
White wine vinegar
1 tbs
Olive oil
3 tsp, extra-virgin
Oil spray
2 x 3 second spray(s)
Instructions
1
Cut salmon into 3cm chunks. For thinner parts, pile together to create a similar-sized piece. Peel pineapple and cut into 2cm slices. Remove core section and cut into 2-3cm pieces. Halve one lime lengthways and cut crossways into 5mm slices. Thread salmon, pineapple, tomatoes and a double layer of lime slices onto 12 skewers, dividing evenly. Cover and chill until required.
2
Meanwhile, cook freekeh in a large saucepan of boiling water for 20 minutes or until tender. Drain and cool. Preheat a chargrill or barbecue on medium-high. Lightly spray capsicum strips with olive oil and chargrill, tossing occasionally, for about 5 minutes or until tender. Set aside to cool slightly.
3
Halve remaining lime and squeeze juice over skewers. Sprinkle with paprika. Lightly spray with olive oil and chargrill, turning occasionally, for 4 minutes or until lightly browned.
4
Combine freekeh, capsicum, onion and rocket in a large bowl. Drizzle with vinegar and oil. Season and toss to combine. Serve with skewers and extra lime cheeks.
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