Recipe Instructions:
INGREDIENTS
2 teaspoon fresh dill, chopped 1.25 grams
2 tablespoon fresh parsley, chopped 5 grams
2 tablespoon Dijon mustard 16 grams
2 teaspoon soy sauce, salt reduced 5 mls
4 tablespoon lemon juice 40 mls
1/2 teaspoon ground cumin 0.25 grams
400 g salmon steak or firm fish of choice
2 tablespoon black or white sesame seeds 16 grams
cooking oil spray
1 cup green beans, trimmed 60 grams
INSTRUCTIONS
Combine dill, parsley, mustard, soy sauce, lemon juice and cumin in a bowl.
Slice salmon into cubes and place in the bowl with the herb marinade. Toss to combine well. Cover and place in the fridge for at least 30 minutes to marinate.
When ready to serve, thread the salmon pieces onto skewers, approximately 2-3 skewers per serve.
If you’re using wooden skewers, soak them in water for 30 minutes before use to prevent them from burning while cooking.
Sprinkle the salmon kebabs with sesame seeds.
Heat a frying pan or barbecue hot plate to medium-high and lightly spray with cooking oil spray.
Cook the salmon kebabs, turning during cooking for about 5-7 minutes or until the fish is opaque and cooked to your liking.
While the salmon is cooking, steam the beans on the stovetop or in the microwave for 3-4 minutes, until tender-crisp.
Serve salmon kebabs alongside beans.
