SALMON SKEWERS WITH SAINT AGUR BLUE CRÈME

Method

Cut the salmon into 2-3 cm cubes.
Remove the ends of the courgettes and slice them lengthwise into thin strips.
Assemble the skewers by threading in order: a cube of salmon, one strip green courgette (folded in 3), one strip of yellow courgette (folded in 3) and so on, to form 8 skewers.
Drizzle the skewers with olive oil, sprinkle with oregano and grill the skewers on a barbeque or griddle, about 2-3 minutes per side.
Cute the bell peppers into medium-thick strips, slice the lemon in half, and cut the corn cob into pieces. Brush them with olive oil and grill them for a few minutes on the barbeque or griddle.
Coat the salmon skewers with the Saint Agur Blue Crème and enjoy them with the grilled vegetables on the side!

INGREDIENTS

150g Saint Agur Blue Crème (take 2 tbps)

400g Salmon Fillets (Skinless)

2 Peppers (Red & Yellow)

2 Courgettes (Green & Yellow)

1 Corn cob

2 Lemons

3tbps Olive Oil

Fresh Oregano

8 Wooden Skewers

PRODUCT

View Method

Recipe Method

Cut the salmon into 2-3 cm cubes.
Remove the ends of the courgettes and slice them lengthwise into thin strips.
Assemble the skewers by threading in order: a cube of salmon, one strip green courgette (folded in 3), one strip of yellow courgette (folded in 3) and so on, to form 8 skewers.
Drizzle the skewers with olive oil, sprinkle with oregano and grill the skewers on a barbeque or griddle, about 2-3 minutes per side.
Cute the bell peppers into medium-thick strips, slice the lemon in half, and cut the corn cob into pieces. Brush them with olive oil and grill them for a few minutes on the barbeque or griddle.
Coat the salmon skewers with the Saint Agur Blue Crème and enjoy them with the grilled vegetables on the side!