Barbecue time? Maybe in Italy yes, at this time of year.
With the nice weather there are lots of village festivals called “sagre”; they have that distinctive smell of barbecued meat spreading everywhere. Usually is pork ribs, chicken, steaks and sausages. My mouth is watering as I type.. ribs drive me crazy I cannot wait for my next trip to Italy to sink my teeth into a nice juicy one! Mmm…
After oiling the surface with a little olive oil, I heated up the raclette and when it was very hot I cooked my steak. Also I sliced some eggplant and cooked that too. This made a nice easy meal for us all.
I dressed the eggplant with olive oil, balsamic vinegar, salt and some chopped parsley. This kind of dressing always works for most grilled vegetables. I served them along with the steak.. a good combination!
I cooked wild salmon too and served it with grilled peppers.
But this is the recipe I really want to share with you: salmon and zucchini skewers which were very popular in my household. I bought some Norvegian salmon for a change and I really like its taste and I sliced the zucchini into thin ribbons. They were really pretty on a skewer.
I really loved this one, hope you like it too 🙂
This recipes makes 4 skewers.
- Prep Time : 20 minutes
- Cook Time : 10 minutes
Chop finely the garlic clove. On a plate put the chopped herbs, the garlic clove with 2 tbsp of olive oil, salt and pepper and mix well.
Cut the salmon into 3 cm or 1 inch cubes and coat it with the herbs and olive oil.
Slice the zucchini finely into ribbons, sprinkle them with salt. Use a mandolin if you have one. Brush your griddle pan with olive oil and cook the zucchini on a griddle side until soft. Do not over cook them. They should take less than a minute each side although this depends on thickness. Cook the salmon too for a few minutes, until it is cooked through. I have used the stone side for this.
Also I cooked the peppers (after removing all the seeds and filaments)
Pierce the salmon into the skewers alternating with the zucchini ribbons and two pieces of peppers at both ends. Drizzle them with olive oil and serve with lemon wedges.
I was sent a “Severin” raclette party grill to take part on the “Great Oven Ban Challenge”. All opinions are my own.