Vegetable Salmon Skewers with Avocado Cream in Mexican Style (Guacamole)

Ingredients

• 400 g Salmon fillet
• 4 Spring Onions
• 2 red bell peppers
• 2 sprigs Rosemary
• 5 tbsp olive oil
• 2 ripe avocados
• 1 Shallot
• 4 stems cilantro
• Salt
• Cayenne pepper
• 1 tbsp Lemon Juice
• black pepper (ground)

Instructions

1. 1.

   Wash the salmon, pat dry and cut into about 2 cm cubes. Wash and trim the spring onions, cutting them into pieces about 2 cm long. Wash the bell peppers, halve them, trim and cut into roughly 2 cm pieces. Alternate threading everything onto wooden skewers.

2. 2.

   Wash the rosemary, pat dry and roughly chop the needles. Mix the rosemary needles with olive oil. Brush the vegetable‑salmon skewers with this mixture and let marinate for 20 minutes.

3. 3.

   Meanwhile split the avocados, remove the pits, and mash the flesh with a fork. Peel and finely dice the shallot. Wash the cilantro, shake dry, and finely chop the leaves. Mix the shallot and cilantro into the avocado. Season with salt, cayenne pepper, and lemon juice.

4. 4.

   Season the skewers with salt and pepper and grill over high heat, turning every few minutes for 5–6 minutes. Serve with the guacamole.

5. 5.