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Photo of Mista di mare by WW

Mista di mare

2
Points
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Moderate
Grilled salmon skewers with a prawn, squid, and cannellini bean salad

Ingredients

Canned cannellini beans, rinsed, drained

1 400g can, (400g can)

Tomato(es)

400 g, chopped

Rocket

30 g

Fresh basil

2 tbs

Oil spray

1 x 3 second spray(s)

Skinless salmon

400 g, cut into 2cm pieces

Raw peeled prawns

280 g, tails intact

Calamari or squid, raw

300 g, thinly sliced into rings

Lemon juice

2 tbs

Olive oil

1 tbs

Fresh flat-leaf parsley

1 tbs, finely chopped

Garlic

½ clove(s), crushed

Balsamic vinegar

1 tbs

Instructions

  1. Place beans, tomatoes, rocket and basil in a large bowl. Season with salt and freshly ground black pepper.
  2. Thread salmon onto 4 wooden skewers soaked in cold water. Lightly spray a barbecue or chargrill pan with oil and heat over medium-high heat. Cook skewers for 5 minutes, turning occasionally, or until fish is cooked to your liking. Add prawns and squid and cook for 3 minutes or until cooked through. Add squid and prawns to bean salad. Transfer salmon skewers to a plate and cover to keep warm.
  3. Meanwhile, combine juice, half the oil, parsley and garlic in a small jug. Drizzle salad with vinegar and remaining oil, tossing well to combine. Serve salad with salmon skewers drizzled with lemon garlic dressing.

Notes

TIP: Pre-soaking bamboo skewers in cold water for 10 minutes stops them from burning during cooking.

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