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.
Grilled salmon and zucchini skewers
- Prep Time : 20 minutes
- Cook Time : 10 minutes
Ingredients
- fresh salmon - 2 slices
- chopped dill - 2 tbsp
- chopped parsley - 1 tbsp
- garlic clove - 1
- olive oil
- sea salt
- freshly ground pepper
- zucchini (courgettes) - 2 medium
- pepper cut into slices - 1
- lemon wedges
- skewers - 4
Instructions
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.
(No Ratings Yet)
Loading...
Thank You, I will try this my next day off work, and send you photo, love your cooking, keep up the good work.
Very nice to know you enjoy the recipes, thanks very much Brian.
That sounds like one complete grill, Alida, WOW!!!
I rarely remember to cook slamon on the grill. I’m not sure why because it always tastes so good. Your presentation is once again lovely and will help me to remember to grill that salmon!!!
Thank you so much for sharing, Alida…
Thanks very much Louise. I love grilling as some of the fat of the meat and fish just melts away making it a much lighter meal.
I love those skewers..salmon and summer squash..perfect! Now all I have to do is to get a grill…never own one.
I don’t own a proper barbecue so I am pleased to have this one!
Hi Alida,
This is a fabulous idea. I never would have thought to put the salmon on skewers with Zucchini. I always make salmon we love it. Plus on the grill is so delicious. Even though it is 1:30 am here I am starving, just looking at your food. Love the idea of the peppers too. Just beautiful your plate looks…and so simple. The eggplant looks awesome as well. Next time we BBQ I will have to try this one. It is still cool here, even though it is May. Have a beautiful Mother’s Day dear friend, I know you already had it in March? But enjoy the day…heard that Italy celebrates the same day as we do.
Hugs Dottie 🙂
Zucchini also go well with prawns. In Italy you will find often risottos and pasta with zucchini and prawns. I use them quite often in my cooking especially in soups.
Enjoy Mother’s day, ciao!
Molto utile e bello il tuo barbecue elettrico, deve essere anche facile da pulire! La cottura sulla griglia mi piace molto, è più saporita! Che delizia questi spiedini di salmone, sono molto invitanti! Un bacione!
Si io di solito uso la piastra per fare in casa ma adesso con il bel tempo mettero’ la griglia fuori.
che belli questi spiedini, mi hai messo voglia di farli, prendo nota Alida, un bacione !
Alida I love salmon and zucchini and these look deliziosi !!
Baci !!
Grazie cara xx
Lovely recipe. I worried that the salmon chunks would break up whilst threading onto skewers, but they were perfect. I always seem to overcook salmon fillets, but frying them for only a minute made them tender and juicy. We had this last night and with dill and parsley from the garden and they looked very colourful. I must invest in a better mandolin. Still loving my ridged grill pan and use it almost every day. I was sad about all those beautiful historic mountain villages destroyed in the terrible earthquake. Hope you are still enjoying your holiday before the children go back to school.
I am pleased you liked the salmon. Over the years I have learned not to overcook fish too, it is so easy to do so but it is much more moist if it is only cooked for a few minutes.
It was really sad news about the earthquake. Those poor people need as much help as they can get now.
I loved this recipe so much and adapted it to use pork tenderloin with sage and parsley marinade and aubergine instead of zucchini with roasted cherry tomatoes for the end bits. Delish! xxx
Absolutely delicious with pork. I will try that too next time!
Great recipe. I love it. I will make it soon Alida. Thank you. 🙂
Thanks very much Barbara