With an ancient grain side salad
Serves: 2
What You’ll Need:
Kebabs
- 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: www.thesaucyfishco.com