Sockeye Salmon and prawn skewers with garlic butter © Sue Todd Photography 2016

Red salmon and king prawn shish kebabs

Having been really, really ill after eating prawns one evening many years ago, I’ve been along time coming round to eating them again, but I do adore salmon so this was the recipe that got me back to eating prawns once more.

This is really fast to do and makes a really light but impressive dish in a hurry.

Ingredients:

  • Canadian red salmon or sockeye salmon works best – 250g per person
  • King prawns – about half a doz per skewer and you want about 2 skewers per person
  • 100g salted butter
  • 2 cloves of garlic

Method:

Put the oven on to heat.

Cut the salmon into 2.5cm cubes, then skewer the cubes of salmon alternatively with king prawns.

Melt the butter in a pan and crush two cloves of garlic into it, season with salt and pepper.

Place the kebabs in a shallow dish and cover with the melted butter.

Roast in the oven until the fish is just cooked  – it took 10 minutes in the roasting oven of the AGA.  Either take the dish to the table to serve or transfer to plates.

To Serve:

Sprinkle with fresh parsley  and serve with a cob salad, french bread and a good chilled Sancerre.

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