Σολωμός σουβλάκι

'Ενα σουβλάκι αλλιώτικο απο τ' άλλα μας προτείνει η 'Αντζελα Νικολέττου. Σολωμός με βασιλικό, ντομάτα και κρεμμυδάκια στα κάρβουνα, το γκριλ ή ακόμη και το τηγάνι θα δώσει μια διαφορετική νότα στο τραπέζι σας. Συνοδεύστε το με μια πράσινη ή μια χωριάτικη σαλάτα για ένα ελαφρύ, υγιεινό γεύμα χαμηλό σε θερμίδες.

Salmon souvlaki Source: supplied by Angela Nicolettou

Salmon souvlaki

Ingredients

1kg salmon fillets

juice of 1 lemon, plus extra to serve

4 cloves garlic, crushed

2 tsp smoked paprika

1 tsp dried Greek oregano

250g cherry tomatoes

1 red capsicum

1 bunch spring onions

1 bunch basil leaves

Extra virgin olive oil

Souvlaki skewers

 

Method

If using wooden skewers, soak in water for at least 30 minutes.

Cut the fish into cubes (about 3cm wide). Mix 2tbs extra virgin olive oil with the lemon juice, crushed garlic, oregano, smoked paprika, salt and pepper. Add the fish to this marinade and leave in the fridge for 30 minutes (if you have time, otherwise use immediately).

Cut the capsicum into chunks (similar size to fish) and chop the spring onions into 3 cm lengths (again similar in size to the fish).

To assemble souvlakis, alternate pieces of fish with capsicum, cherry tomato and spring onion making sure you also add a basil leaf each time. Drizzle souvlakis with a little olive oil before cooking.

Heat a grill, BBQ or frypan. Add the souvlakis and cook, turning to char each side. Serve hot with a squeeze of lemon juice and some black pepper.

You can substitute the salmon with ocean trout or any other firm-fleshed fish.