Recipe of Any-night-of-the-week Salmon,aubergine and spinach skewers with red pepper dressing - Free Download

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We hope you got insight from reading it, now let's go back to salmon,aubergine and spinach skewers with red pepper dressing recipe. To cook salmon,aubergine and spinach skewers with red pepper dressing you need 12 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to prepare Salmon,aubergine and spinach skewers with red pepper dressing:

1. Prepare 400 g of salmon.
2. Take 1 bag of spinach.
3. Take 1 of aubergine.
4. You need 1 of red pepper.
5. Get of Olive or avocado oil 30 ml plus for brushing.
6. Prepare Pinch of black pepper.
7. Take 1 tbsp of lemon.
8. Provide Pinch of sea salt.
9. Provide 1 sprig of Basil.
10. Take 1/2 of red chilli.
11. Get of Side salad of choice.
12. Use 1 tsp of balsamic vinegar.

Instructions to make Salmon,aubergine and spinach skewers with red pepper dressing:

1. Using mandoline slice the aubergine into 1mm thick slices. Cover in the salty water. Set aside.
2. In a large pot or a pan bring about 200 ml of salted water to the boil. Throw the spinach leaves into the water. Cook it until it wilts completely. Drain the water off. Set spinach aside to cool down..
3. Take the skin off the the salmon. Cut the fish into 1 cm wide strips.
4. On the chopping board lay a layer of cling film. Place the salmon strips on the cling film leaving about 6 cm space between them. Lay another layer of cling film on top of the salmon.
5. Using a flat side of the meat hammer or a rolling pin gently flatten the salmon strips. Be careful to not to hit salmon to hard as it is very delicate. Cut the strips in two pieces. Season it with the sea salt.
6. In the middle of the salmon place about 1 tbsp of wilted spinach. Wrap the spinach with the salmon..
7. Place salmon roll in the middle of the aubergine slice and wrap it tight. Skewer the roll straight away. Do that with all of them making sure they are skewered thight. Brush them with olive oil. Set them aside or leave them in the fridge.
8. To make the dressing heat up your Bbq to medium (about 180/200 °C. Brush the pepper with oilve oil and cook them directly on Bbq with the lid down. Cook each side for about 10 min or until the skin will start to separate. Set them in the bowl or a container and wrap it with cling film. Set aside for 10 min. Using your fingers peel the skin off. It should come off easily..
9. In the small food processor blend roughly chopped red pepper, chilli, 30 ml avocado oil, 20 ml water and 1 tbsp lemon juice. Check seasoning and consistency..
10. Chop basil finally and add it to 20 ml of avocado/olive oil. Brush the skewers with it. Place them directly on pre heated Bbq. Cook them for about 10 - 12 min turning them at least once..
11. On the plate drizzle the skewers with the red pepper dressing. Serve them with side salad of own choice..

Arrange slices of aubergine and red pepper on a baking tray. Meanwhile, place the spinach onto a serving plate Sprinkle with salt. When the vegetables are done, arrange the red peppers over the spinach. Smear a small amount of sun-dried tomato purée onto. You can always get red peppers in a supermarket, and when you cook them for a while, as you do here, even the dullest will taste sweet.

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