Regal Salmon & Courgette Kebabs With Wasabi Dressing
Salmon and wasabi are a happy marriage of flavours - add the courgette strips and we are getting very smart. No-one could say this barbecue was boring! (Serves - 10)
Ingredients
- 800g boned and skinned Regal Salmon fillet, 3cm cubed
- 5 courgettes, peeled into strips
- 2 lemons
- 2 large cloves garlic
- 2 large eggs, at room temperature
- 1/4 cup white vinegar
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1 teaspoon prepared mustard
- Wasabi paste to taste
- 1/2 cup chopped parsley/chives/mint (in total)
- 1 1/2 cups soya oil or vegetable (not olive)
Method
Kebabs:
Place cubed salmon alternately on skewers with courgette ribbons. Place on heated, oiled barbecue and cook each side for approximately 2 minutes. Should still be a little bit pink in the middle.
Wasabi Dressing:
Place all the ingredients except the oil in the blender or food processor. Slowly drizzle in the oil. Process until creamy. Serve with pickled ginger.
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