Salmon and Vegetable Kebabs

With an ancient grain side salad

Serves: 2

What You’ll Need:


  • 3 salmon fillets, cut into cubes
  • 1/2 red pepper, diced
  • 1/2 yellow pepper, diced
  • 1/2 courgette, diced
  • 1/2 red onion, finely diced
  • Sprinkling of coriander
  • Chilli sauce, for dipping
  • Lemon wedges
  • Black pepper
  • Wooden or metal skewers

 Ancient grain salad

  • 150g cooked brown rice
  • 100g cooked quinoa
  • 100g cooked lentils
  • 50g pine nuts, toasted
  • 1/4 red onion, finely diced
  • A handful of edamame beans
  • Chopped parsley
  • Olive oil

What To Do:

  • To make the ancient grain salad rinse the rice, quinoa and lentils, and cook separately as per packet instructions. Next, toast the pine nuts in a frying pan for 4 minutes, on a low heat. Remove when golden
  • Combine the cooked rice, quinoa, lentils, red onion, edamame beans and pine nuts in a mixing bowl. Drizzle with olive oil and mix well. Add parsley and black pepper to garnish. Set aside
  • Preheat the grill to a medium heat and slide salmon chunks and diced vegetables onto the skewers, using one piece of salmon per skewer. Drizzle oil and black pepper over each skewer and grill for 4-5 minutes on each side, or until cooked through
  • Sprinkle some coriander over kebabs and serve with the ancient grain salad, along with some chilli sauce for dipping. Serve with lemon wedges

Top tip: Recipe courtesy of The Saucy Fish Co. for more inspiration visit:  

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