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
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
Mix all the ingredients for the marinade in a large dish.
Rinse the fish under cold water. Dry with paper towel.
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.
Rinse and dry the zucchini, , cherry tomatoes, and pepper. Cut zucchini into slices of about 1 cm.
Remove the stalk from the pepper. Cut it into two and remove the seeds and white strands. Cut into pieces.
Cut the glazed lemons into 4.
Drain the fish pieces and make the kebabs by alternating the pieces of fish and vegetables.
Cook for about 20 minutes.