Skewers with Shrimp, Salmon and Zucchini on Sprouts

Ingredients

• 300 g salmon fillet (skinless)
• 2 tbsp raspberry vinegar
• 2 tsp Honey
• Salt
• 1 medium zucchini
• 12 large pre‑shucked shrimp (fresh or frozen)
• 1 tbsp soy sauce
• 1 tbsp oyster sauce (Asian grocery)
• 40 g herb butter
• 2 lemons

Instructions

1. 1.

   Cut the salmon fillet into 3–4 cm cubes. Mix vinegar, honey and salt, then coat the salmon and let it rest briefly.

2. 2.

   Wash and trim the zucchini, then cut into half‑moon shapes with a Parisienne slicer.

3. 3.

   Combine soy sauce and oyster sauce, marinate the zucchini and shrimp in this mixture.

4. 4.

   Thread alternating pieces of salmon, shrimp and zucchini onto the skewers.

5. 5.

   Preheat the oven to grill mode or 250 °C.

6. 6.

   Wash the lemons thoroughly and halve them.

7. 7.

   Place the skewers on an oiled rack or in an oiled aluminum grill pan and grill for 12–15 minutes, turning occasionally. Finish by topping with herb butter slices to melt and grill the lemon halves as well.

8. 8.

   Arrange on sprouts as desired.