Name: Salmon brochettes with lemon-caper sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Ingredients: 40.00 ml fresh oregano, chopped; 4.80 gm sea salt; 1/2 tsp dried chilli flakes; 1.5 kg skinless salmon fillets, preferably cut from the centre, cut into 4 to 5cm pieces; 2 lemons, very thinly sliced into rounds (you will need 24 slices); 54.60 gm olive oil; 82.50 ml drained capers, rinsed; 31.50 gm fresh lemon juice; 20.40 gm salt-reduced chicken stock; 2 tsp lemon zest; 90g unsalted butter, cut into cubes; 40.00 ml fresh flat-leaf parsley, chopped

Salmon brochettes with lemon-caper sauce

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Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Grilled salmon skewers by Curtis Stone, a mouthwatering Easter appetizer.

Ingredients:

40.00 ml fresh oregano, chopped
4.80 gm sea salt
1/2 tsp dried chilli flakes
1.5 kg skinless salmon fillets, preferably cut from the centre, cut into 4 to 5cm pieces
2 lemons, very thinly sliced into rounds (you will need 24 slices)
54.60 gm olive oil
82.50 ml drained capers, rinsed
31.50 gm fresh lemon juice
20.40 gm salt-reduced chicken stock
2 tsp lemon zest
90g unsalted butter, cut into cubes
40.00 ml fresh flat-leaf parsley, chopped

Instructions:

Get the barbecue ready at medium heat. Combine oregano, salt, and chili flakes in a small bowl. Set the mixture aside.
Thread the salmon and lemon slices alternately onto 8 pairs of parallel skewers. Coat with oil and season with the oregano mixture. Grill, turning occasionally, for 5-8 minutes, or until salmon pieces are still rosy in the center.
In a heavy medium saucepan, bring capers, lemon juice, stock, and zest to a boil over medium-high heat. Swirl the pan to blend flavors. Whisk in the butter. Spoon sauce over salmon, garnish with parsley, and serve.

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