Hey all!!!!! Hope you all had a blast today….My day was rather eventful, went to the gym this morning and it was packed. Shocking as it was 7am and a weekday, was expecting the place to be dead. Anyhow gym completed, ran some errands, returned home to continue watching my NCIS:LA reruns :).
Tonight’s meal was made after a request by a special person ;). Initially was not going to make this as I think I have over used salmon for recipes in a short space of time but for this individual I was willing to make an exception. Mr ‘you know yourself’, I hope this makes you really happy! You had better be all blush 🙂 *tongueout*. Anyway back to the meal at hand :), luckily I had some salmon fillets left in the freezer which I defrosted to use
Prep time: 10mins
Cook time: 10mins
4 salmon fillets (5oz each)
1 green pepper, cut into large chunks
1 yellow pepper, cut into large chunks
1 red pepper, cut into large chunks
2 medium red onions, cut into large chunks
4 tablespoons lemon juice
2 tablespoons olive oil
Preheat the oven at 240 degrees or gas mark 6. Line the oven tray with foil and set aside. Cut the salmon fillets into cubes.
In a bowl mix black pepper, salt, olive oil, lemon juice and ginger and garlic paste. Dip each fish cube, onions and pepper chunk into the mix ensuring it is well coated before piercing through them with the bamboo skewer.
Place on the oven tray and put in the oven for 10 mins, 5mins on each side.
Cook the noodles in a large saucepan of boiling water for 2 mins, drain and keep warm. Serve with the salmon kebab.
I will do a post this weekend for those of you interested on duplicating the tomato rose. It is really easy to make, just remember you need firm ripe tomato and a sharp knife 😉