Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Grilled Salmon & Vegetable Skewers
Summer grilling: Anja Auer brings a piece of the sea home and conjures up skewers that have a holiday flair.
Let's be honest: Grilling in the shade when it's over 30 degrees? Yes, that's ok. Nevertheless, it depends on what ends up on the grill. In other words: heavy food like thick, fatty slices of pork belly or chops paired with potato salad and bread are not everyone's cup of tea. So here's our suggestion: why not grill something "light" when it's still warm in the evening?
For the BBQ skewers
| Ingredients (2 servings) | ||
|---|---|---|
| 2 | piece(s) | salmon fillet |
| 1/2 | aubergine | |
| 1 | small courgette | |
| 1 | green bell pepper | |
| 1 | small punnet cherry tomatoes | |
| splash(es) | extra virgin olive oil | |
For the ginger & lemon sauce
| Ingredients (2 servings) | ||
|---|---|---|
| 40 | g | butter |
| 30 | g | fresh ginger |
| 2 | tablespoon(s) | plain flour |
| 250 | ml | fish stock |
| 100 | ml | single cream |
| 1/2 | lemon, juiced | |
| pinch(es) | ground nutmeg | |
| pinch(es) | sea salt | |
For the sweet potato wedges
| Ingredients (2 servings) | ||
|---|---|---|
| 2 | large sweet potatoes | |
| 1 | stalk(s) | rosemary, leaves removed and chopped |
| 5 | tablespoon(s) | olive oil |
| 2 | handful | garlic, crushed |
| pinch(es) | sea salt | |
| pinch(es) | freshly ground black pepper | |
- First wash, halve and quarter the sweet potatoes. Mix the olive oil, crushed garlic, a little sea salt and pepper, add the chopped rosemary and sweet potatoes and marinate for approx. 30 minutes. Then cook at 180°C for about 30 to 40 minutes on the top rung of a BBQ (indirect heat) or in the oven.
- Meanwhile, cut the salmon fillets into cubes of about three centimetres, cut the vegetables into similar sized pieces. Except for the cherry tomatoes, which remain whole.
- Thread the salmon and vegetables alternately onto the skewers. It is best to use two long skewers for each person.
- To prepare the ginger lemon sauce, peel the ginger and chop finely. Then squeeze the lemon.
- Heat the butter and sauté the ginger in it, then add the plain flour and cook for one minute whilst stirring constantly. Pour in the fish stock, still stirring constantly to ensure no lumps appear. Once the sauce is smooth and glossy, stir in the single cream and lemon juice and season to taste with sea salt and nutmeg.
- Grill the salmon skewers with vegetables on both sides. This is best done over a medium direct heat for about 3 to 5 minutes each, either directly on the BBQ (brush the skewers with a little olive oil before putting on the BBQ) or on a griddle plate or in a pan. (Put olive oil on the griddle plate or in the pan and heat before adding the skewers).
- Sprinkle the skewers with sea salt and pepper and serve with the ginger-lemon sauce and sweet potatoes.
Tip:
Salmon and vegetables, especially courgettes, have different cooking times. So if you put thick pieces of courgette on your barbecue skewer, your salmon will be cooked through before the courgettes are. It's better to put thinly sliced courgettes on the skewer.
| Ingredients (2 servings) |
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