Salmon & swordfish kebabs with haloumi asparagus salad

Salmon & swordfish kebabs with haloumi asparagus salad


Add extra flavour to fish with these lightly spiced kebabs that are ideal for lunch or a light dinner.

The ingredient of Salmon & swordfish kebabs with haloumi asparagus salad

  1. 1 tablespoon fennel seeds
  2. 1 tablespoon celery seeds
  3. Pinch of salt
  4. 3 (about 200g each, 2cm thick) boneless skinless salmon steaks
  5. 3 (about 180g each, 2cm thick) swordfish steaks, skin removed
  6. 1 tablespoon olive oil
  7. 2 tablespoons finely chopped fresh continental parsley
  8. 2 teaspoons finely shredded lemon rind
  9. 60ml (1/4 cup) olive oil
  10. 2 bunches asparagus, ends trimmed, diagonally cut into 3cm pieces
  11. 200g haloumi, drained, cut into 1cm cubes
  12. 1 x 80g pkt baby rocket leaves
  13. 1 tablespoon fresh lemon juice
  14. 2 teaspoons Dijon mustard
  15. 1 garlic clove, crushed
  16. 2 tablespoons drained chopped capers
  17. Freshly ground black pepper

The instruction how to make Salmon & swordfish kebabs with haloumi asparagus salad

  1. Combine the fennel and celery seeds in a small frying pan over medium heat. Cook, stirring, for 30 seconds or until fragrant. Remove from heat. Place in a mortar and pestle, and gently pound until finely crushed. Season with salt.
  2. Preheat barbecue or chargrill on high. Cut salmon and swordfish into 2.5cm cubes. Thread alternately onto skewers.
  3. To make the salad, heat 2 tablespoons of the oil in a frying pan over medium-high heat. Add the asparagus and cook, tossing, for 2 minutes or until bright green and tender crisp. Transfer to a bowl. Return pan to medium heat and add haloumi. Cook, tossing occasionally, for 1 minute or until brown. Add to asparagus along with rocket and gently toss. Set aside. Whisk together remaining oil, lemon juice, mustard and garlic in a small bowl.
  4. Brush kebabs with oil and sprinkle with spices. Cook on grill for 4 minutes each side or until almost cooked through.
  5. Drizzle dressing over haloumi salad. Sprinkle with capers. Taste and season with pepper. Gently toss to combine.
  6. Place salad on plates. Top with kebabs. Serve sprinkled with parsley and rind.

Nutritions of Salmon & swordfish kebabs with haloumi asparagus salad

fatContent: 883.105 calories
saturatedFatContent: 59 grams fat
carbohydrateContent: 17 grams saturated fat
sugarContent: 4 grams carbohydrates
fibreContent: 3 grams sugar
cholesterolContent: 83 grams protein
sodiumContent: 212 milligrams cholesterol

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