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Smoky salmon and chorizo skewers with gremolata

Smoky salmon and chorizo skewers with gremolata

Points® value
Total Time
35 min
20 min
15 min


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


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


1 medium, wedges, to serve


  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.


For shredded rind, peel a strip of rind from an orange and a lemon with a vegetable peeler. Trim and discard any white pith, then shred finely.