Salmon kebabs in a dill-mustard glaze
4 servings
30 minutes
The salmon is first soaked in a bright mixture of lemon juice, mustard, dill and zest, and then baked over low heat.
Calories183.1kcal
Proteins23.7grams
Fats8.4grams
Carbohydrates2.3grams
Dill
2
tbsp
Dijon mustard
2
tbsp
Lemon zest
1
tsp
Lemon juice
2
tsp
Salt
0.3
tsp
Ground black pepper
0.3
tsp
Garlic
2
clove
Salmon fillet
450
g
1
Preheat the grill or barbecue.
2
In a bowl, mix chopped dill, mustard, lemon juice and zest, salt, pepper, and minced garlic. Add the fish cut into small pieces and mix.
- Dill: 2 tablespoons
- Dijon mustard: 2 tablespoons
- Lemon zest: 1 teaspoon
- Lemon juice: 2 teaspoons
- Salt: 0.3 teaspoon
- Ground black pepper: 0.3 teaspoon
- Garlic: 2 cloves
- Salmon fillet: 450 g
3
Skewer pieces of fish on wooden sticks and place them on an oiled grill. Grill for 3 minutes on each side until cooked. Serve with lemon wedges.
- Lemon juice: 2 teaspoons
