- 500 gr (4 fillets) salmon
- Cherry tomatoes
- Sliced sweet red peppers
- Salt and pepper
For the marinade:
- 1/2 cup barbecue
- 1/4 cup sweet chili sauce
- 1 teaspoon lemon zest
Prepare the marinade first: In a bowl, mix the barbecue sauce, sweet chili Sauce and lemon zest.
Cut the salmon into small pieces – cubes, add salt and pepper and put it in the bowl with the sauce.
Mix well and cover the bowl with a plastic membrane.
Store the salmon in the fridge four at least 30 minutes.
Put some wooden skewers in cold water to avoid them burning while baking.
Drain them well.
Take the salmon out of the fridge and let it get a room temperature.
Pass the salmon on the skewers and grill over charcoal for 10 minutes.
Turn the fish frequently.
You can also bake them in a frying pan or in a preheated oven at 180 ° C for 15 minutes.
If you decide to bake them in an oven, cook the salmon in the sauce.
Serve the salmon with cherry tomatoes, peppers, green salad and rice.
By Chryso Lefou