Name: Salmon & swordfish kebabs with haloumi asparagus salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 20.00 ml fennel seeds; 20.00 ml celery seeds; Pinch of salt; 3 (about 200g each, 2cm thick) boneless skinless salmon steaks; 3 (about 180g each, 2cm thick) swordfish steaks, skin removed; 18.20 gm olive oil; 40.00 ml finely chopped fresh continental parsley; 2 tsp finely shredded lemon rind; 60ml (1/4 cup) olive oil; 2 bunches asparagus, ends trimmed, diagonally cut into 3cm pieces; 200g haloumi, drained, cut into 1cm cubes; 1 x 80g pkt baby rocket leaves; 21.00 gm fresh lemon juice; 11.80 gm Dijon mustard; 1 garlic clove, crushed; 40.00 ml drained chopped capers; Freshly ground black pepper

Salmon & swordfish kebabs with haloumi asparagus salad

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Elevate fish kebabs with a subtle spice blend for a delicious lunch or dinner option.

Ingredients:

20.00 ml fennel seeds
20.00 ml celery seeds
Pinch of salt
3 (about 200g each, 2cm thick) boneless skinless salmon steaks
3 (about 180g each, 2cm thick) swordfish steaks, skin removed
40.00 ml finely chopped fresh continental parsley
2 tsp finely shredded lemon rind
60ml (1/4 cup) olive oil
2 bunches asparagus, ends trimmed, diagonally cut into 3cm pieces
200g haloumi, drained, cut into 1cm cubes
1 x 80g pkt baby rocket leaves
21.00 gm fresh lemon juice
11.80 gm Dijon mustard
40.00 ml drained chopped capers
Freshly ground black pepper

Instructions:

In a small frying pan over medium heat, toast the fennel and celery seeds until fragrant, about 30 seconds. Remove from heat and crush the seeds in a mortar and pestle until finely ground. Season with salt.
Heat up your barbecue or chargrill on high. Cut the salmon and swordfish into 2.5cm cubes, then thread them alternately onto skewers.
Start by heating 2 tablespoons of oil in a frying pan over medium-high heat. Add the asparagus and cook for 2 minutes until vibrant green and tender crisp. Next, transfer the asparagus to a bowl. In the same pan over medium heat, add the haloumi and cook for 1 minute until golden brown. Combine the cooked haloumi with the asparagus and rocket, gently toss together, and set aside. Finally, whisk the remaining oil, lemon juice, mustard, and garlic in a small bowl.
Brush the kebabs with a flavorful oil mixture and generously sprinkle with aromatic spices. Grill for about 4 minutes on each side, or until they are beautifully charred and nearly cooked through.
Pour the dressing over the haloumi salad, then add a generous sprinkle of capers. Taste and season with freshly ground pepper. Gently mix everything together to blend the flavors.
Divide the salad among plates. Arrange the kebabs on top. Sprinkle with fresh parsley and lemon zest before serving.

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