recipes
Blackened salmon skewers with gluten-free wraps, zesty chive mayo and pineapple salsa
2022-05-18
Ingredients
For the salmon
- 2 skinless salmon fillets
- 2 tbsp. melted butter (Valio)
- 1 tbsp. smoked paprika
- ½ tsp salt
- 1 tsp crushed black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp. brown sugar (Lamb brand)
- 1 tsp oregano
For the mayo
- 2 tbsp. garlic mayonnaise (Hellmanns)
- 1 tbsp. Greek yogurt
- 1 tbsp. fresh chopped chives
- Zest and juice 1/2lemon
For the pineapple salsa
- 1 small tin pineapple rings, drained and rinsed
- 1 red pepper, deseeded and diced
- 1 red onion, finely chopped
- 1 fresh red chilli, finely chopped
- Juice 1 lime
- 1 tbsp. olive oil (Olitalia)
- 1 tbsp. chopped fresh coriander
- Salt and pepper to taste
You will also need
- 1 lemon, cut into wedges
- 1 bunch rocket leaves
- 1 bag gluten-free wraps (Schar)
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Method
Start this recipe by cutting the salmon fillets into strips lengthways and thread onto 4 skewers. Brush all over with melted butter. Mix together all the herbs, spices and sugar and press onto the salmon, allowing to infuse for 30 minutes. When ready, heat a large frying pan and quickly seal on both sides for 2 minutes. Transfer onto an oven tray and continue to cook in the oven at 200°C for 6-7 minutes or on a BBQ grill. Meanwhile, mix together the mayonnaise, Greek yogurt, chives, lemon zest and juice. Also, make the salsa by mixing all the ingredients together. To serve, heat up the gluten-free wraps in the oven or a pan and spread with the mayo mixture and a spoonful of the salsa. Add on some rocket leaves and lay the salmon skewers on top. Serve with extra mayo, salsa and lemon wedges on the side.
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Ingredients
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