Vegetable Salmon Skewers

Ingredients

• 400 g early potatoes
• Sea salt
• 2 paprika peppers (red and yellow)
• 1 Zucchini
• 400 g Salmon fillet
• 2 Garlic cloves
• 1 untreated lemon (zest and juice)
• 3 tbsp olive oil
• black pepper (ground)

Instructions

1. 1.

   Soak wooden skewers in water. Wash, brush, and boil potatoes in plenty of salted water for about 25 minutes until tender. Drain and let steam off slightly. Cut potatoes into bite-sized pieces or slices.

2. 2.

   Halve the paprika peppers, remove seeds, wash, and dice. Wash and trim zucchini, then slice lengthwise into thin strips or shave. Rinse salmon, pat dry, and cube to suitable size. Alternate all prepared ingredients on about 8 skewers, folding zucchini slices in a wave pattern.

3. 3.

   Peel garlic and press with a garlic press into a bowl. Scrape lemon zest and squeeze juice. Mix garlic with lemon zest, juice, olive oil, salt, and pepper.

4. 4.

   Place parchment paper in a grill pan or skillet and lay the skewers on it. Brush with oil and grill over high heat under a closed lid for 10–12 minutes, turning occasionally and brushing again. Serve the vegetable salmon skewers.