Salmon Skewers with Cucumber-Grana Padano Salad

Ingredients

• 500 g salmon fillet (skinless)
• 400 g dates tomato
• 3 Garlic cloves
• 1 bunch basil (20 g)
• 0.5 organic lemon (zest and juice)
• 8 tbsp olive oil
• Salt
• Pepper
• 2 cucumber
• 1 onion
• 0.5 honeydew melon
• 80 g Grana Padano
• 2 tbsp white balsamic vinegar
• 1 tsp maple syrup

Instructions

1. 1.

   Rinse salmon under cold water, pat dry and cut into bite‑sized cubes. Clean and wash tomatoes. Alternate salmon cubes and tomatoes on skewers.

2. 2.

   Peel garlic and finely chop. Wash basil, shake dry, pluck leaves, finely chop half, set aside the rest. Mix garlic, lemon zest and juice with 4 tbsp oil and season with salt and pepper. Brush the salmon‑tomato skewers all over with the mixture, cover and refrigerate.

3. 3.

   Meanwhile peel, wash and slice cucumbers thinly. Peel and finely chop onion. Clean, seed, peel and cube honeydew melon. Shave Grana Padano into flakes.

4. 4.

   Whisk vinegar, maple syrup and remaining oil; season with salt and pepper. Toss cucumber and melon with the dressing and fold in Grana Padano and remaining basil leaves.

5. 5.

   Grill salmon‑tomato skewers on a hot grill or in a grill pan, turning regularly for about 8 minutes until cooked. Plate on four dishes with cucumber salad and serve.