Step-by-Step Guide to Prepare Ultimate Salmon,aubergine and spinach skewers with red pepper dressing

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, salmon,aubergine and spinach skewers with red pepper dressing. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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Salmon-stuffed peppers, or salmon and bell pepper skewers? Either choice is an excellent one, but if you are on a grilling spree, you will want Red bell peppers are an adequate source vitamin C content and when eaten with spinach or other iron-rich foods they may help to increase your body's iron stores. (#familyrecipes #budgetcooking) Here at Rukof, we are all about easy healthy meals on a budget! This cajun salmon recipe is fairly simple to make. Make the dressing by whisking together the lemon zest, juice, smoked paprika, olive oil and seasoning.

To get started with this recipe, we have to prepare a few ingredients. You can cook salmon,aubergine and spinach skewers with red pepper dressing using 12 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Salmon,aubergine and spinach skewers with red pepper dressing:

1. Get 400 g salmon
2. Take 1 bag spinach
3. Make ready 1 aubergine
4. Prepare 1 red pepper
5. Prepare Olive or avocado oil 30 ml plus for brushing
6. Prepare Pinch black pepper
7. Make ready 1 tbsp lemon
8. Make ready Pinch sea salt
9. Take 1 sprig Basil
10. Get 1/2 red chilli
11. Prepare Side salad of choice
12. Make ready 1 tsp balsamic vinegar

Reviews for: Photos of Roasted Red Pepper Dressing. For the red pepper dressing, place the red pepper under a grill unit's highest setting. Turn occasionally, until blackened all over. Allow to cool before peeling off the skin, then chop the flesh and place into a food processor along with the remaining dressing ingredients.

Instructions to make Salmon,aubergine and spinach skewers with red pepper dressing:

1. Using mandoline slice the aubergine into 1mm thick slices. Cover in the salty water. Set aside
2. In a large pot or a pan bring about 200 ml of salted water to the boil. Throw the spinach leaves into the water. Cook it until it wilts completely. Drain the water off. Set spinach aside to cool down.
3. Take the skin off the the salmon. Cut the fish into 1 cm wide strips
4. On the chopping board lay a layer of cling film. Place the salmon strips on the cling film leaving about 6 cm space between them. Lay another layer of cling film on top of the salmon
5. Using a flat side of the meat hammer or a rolling pin gently flatten the salmon strips. Be careful to not to hit salmon to hard as it is very delicate. Cut the strips in two pieces. Season it with the sea salt
6. In the middle of the salmon place about 1 tbsp of wilted spinach. Wrap the spinach with the salmon.
7. Place salmon roll in the middle of the aubergine slice and wrap it tight. Skewer the roll straight away. Do that with all of them making sure they are skewered thight. Brush them with olive oil. Set them aside or leave them in the fridge
8. To make the dressing heat up your Bbq to medium (about 180/200 °C. Brush the pepper with oilve oil and cook them directly on Bbq with the lid down. Cook each side for about 10 min or until the skin will start to separate. Set them in the bowl or a container and wrap it with cling film. Set aside for 10 min. Using your fingers peel the skin off. It should come off easily.
9. In the small food processor blend roughly chopped red pepper, chilli, 30 ml avocado oil, 20 ml water and 1 tbsp lemon juice. Check seasoning and consistency.
10. Chop basil finally and add it to 20 ml of avocado/olive oil. Brush the skewers with it. Place them directly on pre heated Bbq. Cook them for about 10 - 12 min turning them at least once.
11. On the plate drizzle the skewers with the red pepper dressing. Serve them with side salad of own choice.

Turn occasionally, until blackened all over. Allow to cool before peeling off the skin, then chop the flesh and place into a food processor along with the remaining dressing ingredients. Dinner - Hot-smoked salmon and tiger prawns with mango salsa Avocado, roasted hazelnuts and mango salsa (V). Roast venison loin with Stornoway black pudding and bramble sauce Caramelised shallot, leek and Puy lentil strudel with herby gravy (V) Dauphinoise potatoes Roasted root vegetables. Meatball Subs with Roasted Red Pepper Dressing.

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