Smoky salmon & chorizo skewers
3
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
Ingredients
Salmon, raw
600 g, cut into 3-4cm pieces
Paprika
2 teaspoon(s), level, sweet smoked
Freshly squeezed orange juice
2 serving(s)
Oregano, Dried
1 teaspoon(s), level
Olive Oil
1 tablespoon(s)
Vinegar, All Types
1 teaspoon(s), sherry
Peppers, all types
2 medium, chopped
Chorizo Sausage
60 g, thinly sliced
Parsley, fresh
1 tablespoon(s), chopped
Garlic
2 clove(s), chopped
Orange
1 zest(s) of 1, pared
Lemon
1 zest(s) of 1, pared
Instructions
1
Preheat the barbecue. put the salmon into a large dish. In a jug combine the paprika, oregano, orange juice, olive oil and vinegar, season, then pour over the salmon, then cover and marinate for 30 minutes.
2
Meanwhile, make the gremolata: finely chop a handful of fresh flat-leaf parsley and 2 small garlic cloves, then add these to a small bowl with the pared zests of ½ orange and 1 lemon. Season and set aside.
3
Thread the salmon onto 6 large skewers, alternating with the chopped peppers and chorizo. Barbecue for 10-12 minutes, turning every now and then, until the salmon is cooked through. Serve the skewers with the gremolata and lemon wedges.
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