Salmon And Lime Brochettes with Coriander And Tomato Salsa

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Salmon And Lime Brochettes with Coriander And Tomato Salsa Ingredients

225 g Each of Scottish salmon	30 ml Waitrose Extra Virgin Olive
; monkfish, (8oz)	Flat leaf parsley to garnish
20 lg Uncooked prawns; peeled	THE SALSA
1 Lemon and lime; each cut	15 ml Waitrose Extra Virgin Olive
; wedges	Zest and juice of 2 limes
1 pk Bay leaves; (1 to 2)	1 Red pepper; deseeded and red
THE MARINADE	; onion, diced
15 ml Each Waitrose Wholegrain	6 Tomatoes; chopped
; dill, chopped	1 pk Fresh coriander; chopped
; (1tbsp)	45 ml Balsamic vinegar; (3tbsp)

Instructions for Salmon And Lime Brochettes with Coriander And Tomato Salsa

Place the salmon, monkfish and prawns in a shallow dish. Mix together the marinade ingredients. Pour over the fish and toss gently. Leave to marinate in the refrigerator for at least 30 minutes or preferably overnight. Thread the marinated fish, prawns, lemon and lime wedges and bay leaves onto 8 skewers. Place under a preheated hot grill for 5 minutes on each side. Mix together the salsa ingredients and serve with the kebabs on a bed of rice or make a timbale by lining the inside of cup or mould with cling film. Tightly pack with cooked rice then gently turn upside down to serve. Variation: Fry the cubed fish with a little olive oil, salt and freshly ground black pepper. Serve with the salsa and some hot diced potatoes tossed in 15ml (1tbsp) wholegrain mustard. Converted by MC_Buster. NOTES : The Tartan Quality Mark is the hallmark of premium quality Scottish salmon. Each fish has been produced to strict guidelines set down by an independently controlled, product certification scheme and has a unique identification number which allows it to be traced back to the farm. Converted by MM_Buster v2.0l.

Main Ingredient: FishCuisine: American

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