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