How to Make Any-night-of-the-week Salmon,aubergine and spinach skewers with red pepper dressing

Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, salmon,aubergine and spinach skewers with red pepper dressing. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Salmon,aubergine and spinach skewers with red pepper dressing is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Salmon,aubergine and spinach skewers with red pepper dressing is something which I’ve loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can have 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. Prepare 400 g salmon
2. Get 1 bag spinach
3. Take 1 aubergine
4. Get 1 red pepper
5. Make ready Olive or avocado oil 30 ml plus for brushing
6. Prepare Pinch black pepper
7. Take 1 tbsp lemon
8. Get Pinch sea salt
9. Take 1 sprig Basil
10. Make ready 1/2 red chilli
11. Take Side salad of choice
12. Take 1 tsp balsamic vinegar

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.

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