Emile Henry’s Salmon and Cod Kebab Recipe
Salmon and Cod Kebabs
We are now offering a 25% sale on the amazing Emile Henry Barbecue Grill Stone. Because of this, we are pleased to offer Emile Henry’s delicious recipe involving their Grill Stone.
Preparation time – 20 minutes
Marinating time – 30 minutes to an hour
Serves 4
Ingredients
14 oz back of salmon
14 oz back of cod
2 small glazed lemons
1 small orange pepper
8 cherry tomatoes
1 small zucchini
For the marinade
juice of 2 lemons
1 tbsp. turmeric
1 tbsp. oregano or savory
5 tbsp. olive oil
1/2 tsp Espelette pepper
salt and pepper
Preparation
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Mix all the ingredients for the marinade in a large dish.
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Rinse the fish under cold water. Dry with paper towel.
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Cut into cubes about 2cm x 2cm. Add the fish cubes to the marinade. Mix carefully. Place in the refrigerator for 30 minutes to one hour.
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Rinse and dry the zucchini, , cherry tomatoes, and pepper. Cut zucchini into slices of about 1 cm.
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Remove the stalk from the pepper. Cut it into two and remove the seeds and white strands. Cut into pieces.
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Cut the glazed lemons into 4.
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Drain the fish pieces and make the kebabs by alternating the pieces of fish and vegetables.
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Season.
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Cook for about 20 minutes.