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Salmon and Asparagus Kebabs (Gluten Free, Dairy Free)
Cooking Method
Stove Top
Cuisine
British
Courses
Light Bites
Difficulty
Beginner
Time
Prep Time: 10 mins
Total Time: 10 mins
Servings
2
Ingredients
2
salmon steaks
4
asparagus stalks
1
teaspoon
harissa paste
1
teaspoon
garlic paste
1
teaspoon
dill
1
teaspoon
parsley
2
teaspoons
lemon juice
salt and pepper for seasoning
Instructions
Slice each asparagus stalk in four
Bring a small pan of salted water to the boil
Add the asparagus and cook for 2 minutes
Remove from the pan
Remove the skin from the salmon and cut into even sized chunks
Place the salmon chunks, harissa paste, garlic paste, dill, parsley, lemon juice and seasoning in a bowl
Mix until well combined
Thread the salmon and asparagus alternatively onto four small skewers
Heat a grill or frying pan over a medium to high heat
Add a drizzle of olive oil
Cook the kebabs for about 4-5 minutes on each side
Serve with a salad and a drizzle of balsamic glaze
Keywords:
kebab recipe, gluten free lunch ideas, dairy free lunch recipe