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.