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🍽️ Salmon Skewers with Leek and Rosemary

417 kcal · 30 min · 4 servings

Ingredients

• 600 g salmon fillet (kitchen-ready, skinless)
• 2 red bell peppers
• 1 leek stalk
• 2 sprigs rosemary
• 1 clove garlic
• salt
• 1 tsp grated lemon zest
• 5 tbsp rapeseed oil
• pepper (from the mill)

Instructions

1. 1. Rinse the salmon under running water.
2. 2. Pat the fish dry with a kitchen towel.
3. 3. Cut the salmon into approx. 2 cm cubes.
4. 4. Wash the bell peppers thoroughly.
5. 5. Halve the bell peppers lengthwise.
6. 6. Remove the seeds and white pith.
7. 7. Cut the peppers into bite-sized pieces.
8. 8. Rinse the leek under cold water.
9. 9. Remove the green tops and the root end.
10. 10. Cut the leek into approx. 3 cm long pieces.
11. 11. Strip the needles from the rosemary sprigs.
12. 12. Peel the garlic clove.
13. 13. Mince the garlic very finely.
14. 14. Place the garlic in a small bowl.
15. 15. Add a pinch of salt.
16. 16. Mash the mixture into a paste using the flat side of a knife.
17. 17. Add the rosemary needles to the garlic paste.
18. 18. Finely grate the lemon zest.
19. 19. Add the lemon zest to the mixture.
20. 20. Add rapeseed oil.
21. 21. Whisk everything together thoroughly.
22. 22. Season the marinade with salt and pepper.
23. 23. Thread the salmon cubes, pepper pieces, and leek pieces alternately onto the skewers.
24. 24. Brush the skewers generously with the rosemary marinade.
25. 25. Preheat the grill.
26. 26. Place the skewers on the hot grill.
27. 27. Grill the skewers on all sides for approx. 4-5 minutes.
28. 28. Drizzle the skewers with the remaining marinade repeatedly while grilling.

Nutrition per serving

• kcal: 417
• Protein: 32 g · Fett/Fat: 30 g · Carbs: 5 g