Grilled salmon skewers on tomato & radish salad

The beginning

Peel the garlic and chop fine. Rinse and also chop the parsley. Press the juice of a half lemon, add the mustard and mix all the ingredients together with salt and the ground pepper, making the marinade.

Ingredients: garlic, parsley, lemon, mustard

Prepare the skewers

Wash the salmon. Cut into bite-size cubes and place them in the marinade. Mix salmon cubes thoroughly with the marinade. Pour the honey gherkins into a sieve and drain well. Take two wooden skewers each, lay them a finger's width apart, and alternately skewer the salmon pieces and honey gherkins. Two wooden skewers help give the more flexible ingredients the necessary stability.

Ingredients: salmon, honey gherkins,

Prepare the salad

Wash the lettuce, then tear it into bite-size pieces. Wash and quarter the cherry tomatoes. Wash and trim the radishes and slice them finely

Ingredients: lettuce, cherry tomatoes, radishes

Prepare the dressing

Measure the apple balsamic vinegar into a large mixing bowl; whisk with 2 tablespoons of water, the mustard and honey. Add the oil and mix well until the mixture becomes a lovely, smooth vinaigrette. Season with salt and pepper.

Ingredients: vinegar, mustard, honey, oil, salt, pepper

Toss the salad

Add the tomatoes, radishes and lettuce leaves to the dressing, mix everything carefully and let the salad sit a while; this lets the seasonings “converse” and enhances the flavour.

Ingredients: tomatoes, radishes, lettuce

Grill the salmon skewers

Once your grill is hot, lay the skewers on the grill and let them cook about 5 minutes on each side until the salmon is golden brown.

Tip: You can also fry your salmon skewers. Just heat up some oil in a pan and fry the skewers on all sides until they are golden brown. 

Ingredients: salmon skewers