Here it is. My first post after a long, looong time. I want to think that my Instagram caption writing skills are getting better but apparently that doesn’t help me a lot to write this introduction part :D I’m soooo slow, over thinking every single word.
I missed you guys, sharing recipes and discussing ideas so I’m really happy to be back! As you already noticed there is a new domain in da house and as I write this post in English you can assume that all the recipes that will follow will also be written in English. For all of you following my blog from times when I lived in Croatia thank you for staying and reading this, it means A LOT :) and if you need any help with understanding recipes/ingredients please let me know, I’ll try to answer all of your questions!
My new friends, welcome to the world of #alwayshungry! You should know that English is not my first language and that there will be some grammar mistakes but I like to think that we who love to eat and cook more than anything else, understand each other perfectly well despite language barriers! :)
And one message for all of you, no matter what’s happening in your life at the moment, and for myself in written: The moment you are ready to quit is usually the moment right before the miracle happens. So, don’t give up! :)
Juicy Salmon Skewers
Ingredients – Serves 2
⋅ 2 lemons
⋅ 1 courgette
⋅ 1 red pepper or cherry tomatoes
⋅ 250-300g skinless salmon fillet (cut into 2cm pieces)
→ You will also need: Salad of your choice & Bamboo Skewers
⋅ 1/2 teaspoon finely grated lemon zest
⋅ 2 tablespoons freshly squeezed lemon juice
⋅ 1 teaspoon brown sugar
⋅ 1/2 teaspoon Dijon mustard
⋅ 1/4 teaspoon sea salt
⋅ 3 to 4 tablespoons extra-virgin olive oil
⋅ Freshly ground black pepper to taste
- First you want to dice the lemon, courgette, pepper and salmon into pieces approximately 2cm big. Beginning with courgette, thread salmon, lemon and pepper pieces onto 4 skewers.
- In a small bowl, whisk together the lemon zest, lemon juice, sugar, mustard, sea salt and black pepper, whisking until the sugar and salt are dissolved. Add 3-4 tablespoons of olive oil in a slow stream, whisking constantly until the dressing is well blended. Vinaigrette done! It can be prepared ahead and refrigerated up to 3-4 days.
- Prepare grill or a nonstick pan for medium heat. Season your salmon skewers with salt and pepper and slightly brush each with olive oil. Grill them, turning every 2-3min until they are just barely cooked through and that should be after 8-10min.
- Serve immediately with green leaf salad and vinaigrette.
This salmon skewers recipe is great as a simple weeknight meal or as entertaining dish. You can always bake skewers in the oven if you’re preparing this dish for more people!