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Blackened salmon skewers with gluten-free wraps, zesty chive mayo and pineapple salsa

Serves:

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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