Photo of Smoky salmon & chorizo skewers by WW

Smoky salmon & chorizo skewers

3 - 8
PersonalPoints™ per serving
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 teaspoons, level, sweet smoked

Freshly squeezed orange juice

2 serving(s)

Oregano, Dried

1 teaspoons, level

Olive Oil

1 tablespoons

Vinegar, All Types

1 teaspoons, sherry

Peppers, All Types

2 medium, chopped

Chorizo Sausage

60 g, thinly sliced

Parsley, fresh

1 tablespoons, chopped

Garlic

2 clove(s), chopped

Orange(s)

1 zest(s) of 1, pared

Lemon(s)

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 a 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.