Salmon Kebabs
very delicate taste.
Serves 2
1 lb skinless salmon fillets
Pinch of salt
One-half of a lemon
1.5 tablespoon olive oil
You will also need 4 wooden skewers and a deep baking tray as wide as your skewers are long.
Cut the fillets into 16 even cubes.
Sprinkle with the salt right on the cutting board.
Squeeze the juice from the lemon over the fish.
Pour the oil over the fish.
Mix well to combine.
Set the fish aside to marinade for no longer than 5-10 minutes.
Put 4 fish cubes onto each skewer.
Place the skewers over the tray so that the skewer ends are supported by the edges of the tray and the kebobs are suspended.
Place the tray with the kebabs into the oven preheated to 425F.
Bake for 10 minutes.
Make sure you take the kebobs out in precisely 10 minutes – if you keep them in the oven even for an extra minute or two, you’ll end up with overdrying the fish.
Take out of the oven, transfer to a serving dish and enjoy.
