Salmon Brochettes

A main course dish

Cook time:  20 mins

Ingredients:  375g (12oz) salmon steak, cut into cubes; 8 rashers smoked streaky bason; 8 cherry tomatoes; 2 tbsp olive oil and 1 tbsp balsamic or wine vinegar.

For the sauce:  1 small red onion and 1 garlic clove, both finely chopped; 1 small glass of white wine; 1 diced tomato; 1 tbsp each of chopped, fresh tarragon and parsley, and 125g (4 fl oz) fish stock.

To serve: mashed potato with finely chopped garlic and spring onion added

  • To make the sauce, bring to the boil half the onion with the garlic, wine, tomato, tarragon and parsley.  Cook over high heat for 3-4 minutes until reduced to 2 tbsp.  Add the stock and boil until it has reduced to 4 tbsp, strain and season.  Thread 8 skewers, using a slice of bacon to 3-4 cubes of salmon.  Alternate the bacon and salmon, letting the bacon wind its way from end to end of each skewer.  Place a tomato at the end.  (If using wooden skewers soak in cold water for 30 minutes beforehand).
  • Lay the skewers on a plate, sprinkle with the remaining onion, oil and vinegar, and leave for 10 minutes.  Cook quickly over hot barbecue coals (or under a hot grill), turning several times.  Drizzle with the sauce and serve with garlic and spring onion mash.

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