Grilled Salmon and Apricot Skewers
Prep: 20min
|
Servings: 16
|
Cook: 10min
Spikes with apricots and salmon from the grill is a recipe with fresh ingredients from the marine fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 salmon fillets skinless about 500 g (wild salmon optional)
- 2 lemons (juice only)
- Salt
- black pepper freshly ground
- extra virgin olive oil
- 1 kg ripe apricots
- 16 lemongrass stalks or wooden skewers
Instructions
-
1.
Mix 4 tbsp oil, lemon juice, salt and pepper. Cut salmon fillets into even rectangles, drizzle with the mixture, stir and let marinate overnight if desired.
-
2.
Wash, dry, halve and pit apricots. Wash and trim lemongrass stalks. Skewer four apricot halves onto each lemongrass stick and one salmon piece onto each stick. Place salmon skewers on a charcoal or electric grill and cook 2–3 min per side. Brush apricot skewers with oil and grill 6–8 min, turning frequently. Serve with sweet‑spicy chili sauce or grated horseradish.
