KE MA S 4 SKEWERS AND 1 AVOCADO PLATE
SALMON SKEWERS WITH ITALIAN HERBS, SERVED ON AN AVOCADO PLATE What if you could eat your dinner plate? In this simple recipe I play around with the design of dinner and incorporate the plate into a beautiful composition, decorated with cress and my favourite garnishes. Salmon and avocado are best friends so adding freshly grilled skewers makes perfect sense. INGREDIENTS 1 avocado
Ingredients for the the Italian rub:
400g fresh salmon
1 tbsp. Italian herbs
To garnish (optional): beansprouts or cress
1 tsp. ground smoked paprika 1 tsp. chilli flakes 1 tsp. brown sugar Pinch of sea salt
EQUIPMENT NEEDED 4 kebab or barbecue skewers
METHOD 1 Combine all ingredients together for the Italian rub. Cut the salmon into 4 pieces and coat all sides in the rub. Thread each piece of salmon onto a skewer so you have 4 skewers in total. 2 Cut the avocado in half and remove the pit and skin, then thinly cut the avocados into slices ensuring to keep them in one piece. Put the avocado halves on a nice plate that you’ll use to serve the dish. Press down slowly on the avocado halves to create a concertina effect and set them in the shape of the plate.
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DINNER
3 Grill the salmon skewers on a BBQ or in a hot grill pan until cooked, 10–12 minutes should be enough but check the salmon is cooked to your preference. 4 Serve the salmon skewers on top of the avocado. Decorate the plate with the beansprouts or cress if using. Extra serving tip: Serve the salmon skewers on a guacamole taco plate. Grill 4 small flour tortillas in a grill pan or on a barbecue, add chilli flakes, lime zest, chopped coriander, avocado slices, finely chopped red onion, cress, paprika (or chilli) powder, lime juice and salt to taste.
