Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, salmon,aubergine and spinach skewers with red pepper dressing. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Salmon,aubergine and spinach skewers with red pepper dressing is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Salmon,aubergine and spinach skewers with red pepper dressing is something that I have loved my whole life. They’re nice and they look fantastic.

Perfect dish for a light lunch, dinner or Bbq with family or friends. Aubergine and spinach in the rolls helps the salmon to stay moist. Roasted red pepper and chilli dressing w.

To get started with this recipe, we must prepare a few ingredients. You can cook salmon,aubergine and spinach skewers with red pepper dressing using 12 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Salmon,aubergine and spinach skewers with red pepper dressing:

1. Prepare 400 g salmon
2. Get 1 bag spinach
3. Get 1 aubergine
4. Get 1 red pepper
5. Take Olive or avocado oil 30 ml plus for brushing
6. Take Pinch black pepper
7. Prepare 1 tbsp lemon
8. Prepare Pinch sea salt
9. Take 1 sprig Basil
10. Make ready 1/2 red chilli
11. Make ready Side salad of choice
12. Prepare 1 tsp balsamic vinegar

Salmon with warm Chickpea, Pepper and Spinach Salad. For the red pepper dressing, place the red pepper under a grill unit's highest setting. Turn occasionally, until blackened all over. Allow to cool before peeling off the skin, then chop the flesh and place into a food processor along with the remaining dressing ingredients.

Steps to make Salmon,aubergine and spinach skewers with red pepper dressing:

1. Using mandoline slice the aubergine into 1mm thick slices. Cover in the salty water. Set aside
2. 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.
3. Take the skin off the the salmon. Cut the fish into 1 cm wide strips
4. 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
5. 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
6. In the middle of the salmon place about 1 tbsp of wilted spinach. Wrap the spinach with the salmon.
7. 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
8. 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.
9. 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.
10. 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.
11. On the plate drizzle the skewers with the red pepper dressing. Serve them with side salad of own choice.

I'm a huge fan of spinach and red peppers, but this didn't do anything for me. I just don't think the flavours went very well together. This definitely is "super easy" and tastes wonderful! Place the fish on individual serving plates; divide the red pepper mixture evenly among the servings and sprinkle with dried basil. I just love it paired with the rich and smokey grilled salmon and it perks up the fairly bland zucchini.

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