How to Make Perfect Salmon,aubergine and spinach skewers with red pepper dressing

Salmon,aubergine and spinach skewers with red pepper dressing. Cook the spinach in boiling water for two minutes, then cool it under cold running water and squeeze gently to remove most of the liquid. But this version dressed up with red pepper, onion and garlic is a nice change. It is really quick and tasty—and pretty, too.

Switch up the recipe by making it into wraps with the use of spinach leaves. Slice the block of paneer into small cubes. Trivia time; paneer is the most popular form of cheese in Indian dishes and is the only cheese from Asia that can. You can have Salmon,aubergine and spinach skewers with red pepper dressing using 12 ingredients and 11 steps. Here is how you cook that.

Ingredients of Salmon,aubergine and spinach skewers with red pepper dressing

Prepare of salmon.
Prepare of spinach.
You need of aubergine.
It's of red pepper.
Prepare of Olive or avocado oil 30 ml plus for brushing.
Prepare of black pepper.
Prepare of lemon.
You need of sea salt.
It's of Basil.
It's of red chilli.
Prepare of Side salad of choice.
It's of balsamic vinegar.

In a large bowl, mix the baby spinach, red bell pepper, and Parmesan cheese. In a small bowl, mix the olive oil and rice vinegar. View top rated Red pepper dressing spinach salad recipes with ratings and reviews. Salmon with warm Chickpea, Pepper and Spinach Salad.

Salmon,aubergine and spinach skewers with red pepper dressing instructions

Using mandoline slice the aubergine into 1mm thick slices. Cover in the salty water. Set aside.
In a large pot or a pan bring about 200 ml of salted water to the boil. Throw the spinach leaves into the water. Cook it until it wilts completely. Drain the water off. Set spinach aside to cool down..
Take the skin off the the salmon. Cut the fish into 1 cm wide strips.
On the chopping board lay a layer of cling film. Place the salmon strips on the cling film leaving about 6 cm space between them. Lay another layer of cling film on top of the salmon.
Using a flat side of the meat hammer or a rolling pin gently flatten the salmon strips. Be careful to not to hit salmon to hard as it is very delicate. Cut the strips in two pieces. Season it with the sea salt.
In the middle of the salmon place about 1 tbsp of wilted spinach. Wrap the spinach with the salmon..
Place salmon roll in the middle of the aubergine slice and wrap it tight. Skewer the roll straight away. Do that with all of them making sure they are skewered thight. Brush them with olive oil. Set them aside or leave them in the fridge.
To make the dressing heat up your Bbq to medium (about 180/200 °C. Brush the pepper with oilve oil and cook them directly on Bbq with the lid down. Cook each side for about 10 min or until the skin will start to separate. Set them in the bowl or a container and wrap it with cling film. Set aside for 10 min. Using your fingers peel the skin off. It should come off easily..
In the small food processor blend roughly chopped red pepper, chilli, 30 ml avocado oil, 20 ml water and 1 tbsp lemon juice. Check seasoning and consistency..
Chop basil finally and add it to 20 ml of avocado/olive oil. Brush the skewers with it. Place them directly on pre heated Bbq. Cook them for about 10 - 12 min turning them at least once..
On the plate drizzle the skewers with the red pepper dressing. Serve them with side salad of own choice..

How to make halloumi, aubergine and red pepper kebabs. Take a metal skewer and thread on first a piece of pepper, then aubergine, followed by a piece of halloumi. Place the bell peppers in a bowl and cover with plastic wrap to trap the steam. Toss spinach and mushrooms in large bowl. Serve the hot skewers with the dressing and lemon wedges to squeeze over.