Salmon

Salmon skewers with radish, watercress and avocado salad

Name: Salmon skewers with radish, watercress and avocado salad
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4
Ingredients: 600g skinless salmon fillet, cut into 3cm cubes; 1 lemon, quartered lengthways, sliced; Olive oil cooking spray; 1 teaspoon Dijon mustard; 2 tablespoons lemon juice; 1 tablespoon olive oil; 2 cups watercress sprigs; 1 avocado, flesh roughly chopped; 2 red radishes, cut into matchsticks

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25m

05m

Salmon skewers with radish, watercress and avocado salad

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by Kate Nichols

Food producer

Oct 02, 2015

These simple salmon skewers are a great light meal, perfect for summer.

600g skinless salmon fillet, cut into 3cm cubes
1 lemon, quartered lengthways, sliced
Olive oil cooking spray
1 teaspoon Dijon mustard
2 tablespoons lemon juice
1 tablespoon olive oil
2 cups watercress sprigs
1 avocado, flesh roughly chopped
2 red radishes, cut into matchsticks

Method

1.

Soak 12 bamboo skewers in boiling water for 10 minutes, then thread 3 salmon pieces onto each skewer, alternating with lemon. Spray lightly with olive oil spray and season with salt and pepper.
2.

Heat a large non-stick frypan over medium-high heat. Cook salmon skewers, turning regularly, for 3-4 minutes for medium or until cooked to your liking.
3.

Meanwhile, combine mustard, lemon juice and olive oil in a small bowl. Season to taste with sea salt and freshly ground black pepper. Combine the remaining ingredients in a large bowl and toss with a little of the dressing.
4.

Divide the salmon skewers and the salad among plates, then serve with the remaining dressing on the side.