Salmon Skewer with Dried Tomatoes and Sage

Ingredients

• 50 pickled, dried tomatoes (in oil)
• 4 sprigs of sage
• 600 g salmon fillet (ready to cook, skinless)
• 2 tbsp lemon juice
• Salt
• ground pepper

Instructions

1. 1.

   Drain the dried, pickled tomatoes well and reserve the oil. Rinse the sage, shake dry, and pluck the leaves. Wash the salmon, pat dry, and cut into bite‑sized cubes.

2. 2.

   Drizzle with a little lemon juice and let sit for 20 minutes. Alternate threading the salmon cubes, tomatoes, and sage leaves onto oiled wooden skewers; brush with tomato oil, season with salt and pepper, then sear in a hot pan without fat until golden brown on all sides. The center of the salmon pieces should remain slightly translucent. Arrange on preheated plates and serve.