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Salmon Brochettes


Buy salmon steaks, allowing one per person or the thick end of the fillet, about 175 g to each brochette.
Skin the fish, discard bones and cut it into chunks, rub it with 4 tablespoons of sunflower oil
2 tablespoons of walnut oil
A tablespoon of honey
2 finely chopped sun-dried tomatoes
A teaspoon of chopped fresh thyme
Juice of an orange


Thread the fish on metal skewers. Pour the remaining marinade into a pan and bring to the boil.

Grill the brochettes for 5-7 minutes on each side, until just cooked, brushing with marinade occasionally. Glaze with the remaining marinade before serving.

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