Salmon,aubergine and spinach skewers with red pepper dressing Recipe

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Salmon,aubergine and spinach skewers with red pepper dressing Recipe

Salmon,aubergine and spinach skewers with red pepper dressing

Salmon,aubergine and spinach skewers with red pepper dressing. Perfect dish for a light lunch, dinner or Bbq with family or friends. Preparing the skewers in advance can help to make the Bbq party more enjoyable as it takes very little time to cook it. Aubergine and spinach in the rolls helps the salmon to stay moist. All Reviews for Roasted Red Pepper Dressing. I was looking for a recipe that had similar dressing to the roasted red pepper they serve at the salad chain Mad Greens. To cook Salmon,aubergine and spinach skewers with red pepper dressing you need 12 ingredients and 11 steps easily.

The ingredients needed to make Salmon,aubergine and spinach skewers with red pepper dressing:

400 g of salmon
1 bag of spinach
1 of aubergine
1 of red pepper
of Olive or avocado oil 30 ml plus for brushing
Pinch of black pepper
1 tbsp of lemon
Pinch of sea salt
1 sprig of Basil
1/2 of red chilli
of Side salad of choice
1 tsp of balsamic vinegar

Steps to make Salmon,aubergine and spinach skewers with red pepper dressing:

Using mandoline slice the aubergine into 1mm thick slices. Cover in the salty water. Set aside
In a large pot or a pan bring about 200 ml of salted water to the boil. Throw the spinach leaves into the water. Cook it until it wilts completely. Drain the water off. Set spinach aside to cool down.
Take the skin off the the salmon. Cut the fish into 1 cm wide strips
On the chopping board lay a layer of cling film. Place the salmon strips on the cling film leaving about 6 cm space between them. Lay another layer of cling film on top of the salmon
Using a flat side of the meat hammer or a rolling pin gently flatten the salmon strips. Be careful to not to hit salmon to hard as it is very delicate. Cut the strips in two pieces. Season it with the sea salt
In the middle of the salmon place about 1 tbsp of wilted spinach. Wrap the spinach with the salmon.
Place salmon roll in the middle of the aubergine slice and wrap it tight. Skewer the roll straight away. Do that with all of them making sure they are skewered thight. Brush them with olive oil. Set them aside or leave them in the fridge
To make the dressing heat up your Bbq to medium (about 180/200 °C. Brush the pepper with oilve oil and cook them directly on Bbq with the lid down. Cook each side for about 10 min or until the skin will start to separate. Set them in the bowl or a container and wrap it with cling film. Set aside for 10 min. Using your fingers peel the skin off. It should come off easily.
In the small food processor blend roughly chopped red pepper, chilli, 30 ml avocado oil, 20 ml water and 1 tbsp lemon juice. Check seasoning and consistency.
Chop basil finally and add it to 20 ml of avocado/olive oil. Brush the skewers with it. Place them directly on pre heated Bbq. Cook them for about 10 – 12 min turning them at least once.
On the plate drizzle the skewers with the red pepper dressing. Serve them with side salad of own choice.

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