Finally it seems Summer has arrived in England – which means more BBQ time! I was heading back home to see my parents tonight and we decided it was time to fire up the barbie and have dinner outside.
We had some salmon in the fridge so we settled on salmon skewers, along with all the usual BBQ food. I decided to marinate them and, while it was absorbing the flavours, prepare the rest of the meal. I used two salmon fillets and cut each into 6 pieces and I marinated it in the juice and zest of a lime, 1tbsp of olive oil, 2 crushed garlic cloves and plenty of black pepper. We left it alone for about 30mins to take on all the flavours.
Meanwhile I chopped up the rest of the vegetables that we were going to thread onto the skewers. I had red onions, mixed peppers, mushrooms and courgettes that needed using up, but the beauty of these is that most veg will work. Aubergines and cherry tomatoes are some of my other favourites but you can use anything that you have in the fridge.
After about 30mins in the marinade it was time to make the skewers up. Using two pieces of salmon and plenty of veg we threaded everything onto long BBQ skewers and ended up with 6 of them. I then poured the remaining marinade over the top and they were ready for the BBQ.Dan loves a BBQ so he offered to take charge of the grilling and got to work cooking everything while the rest of us got a chance to relax.
Also, the combine-harvesters started harvesting at the bottom of the garden so we took the opportunity to snap a few photos of a typical summer, countryside scene (grand-daughter of a farmer so I guess it’s in my blood!)
Back to the Salmon! It’s important not to overcook it, the skewers probably need less than 5mins on the grill so that the fish doesn’t dry out, but enough time so that the vegetables soften a bit.
Dan did them perfectly, the fish was just cooked all the way through and the veg was soft with crispy, caremelised edges. It was nice to have the contrast of the fresh citrussy fish against the earthiness of the smoky tasting vegetables. Served with my mum’s Chive Hollandaise, (made using this Hollandaise recipe and just stirring fresh chives (from the garden) through it), a side of fresh rocket and avocado and a slice of my Grain-Free Foccacia it was the perfect healthy, summer’s evening dinner. The evening stayed fairly warm so we sat outside chatting and catching up until the sun went down!