Very tender delicate fish shashlik perfectly diversifies any menu.
It is necessary
- - 800 g salmon fillet;
- - 20 g of olives or olives;
- - 1 PC. red sweet pepper;
- - 20 g butter;
- - 10 g of dry mustard;
- - 2 pcs. a clove of garlic;
- - 100 g of fresh herbs;
- - 20 ml of fresh lemon juice;
- - 10 g of sugar;
- - 5 g of black ground pepper;
- - 5 salts.
Instructions
Step 1
Rinse the salmon fillet in cold water, remove the skin and bones. Rub a little with salt and pepper and let stand. Cut into neat pieces with a sharp knife. To keep the fish in shape better, cut across the carcass, not lengthwise.
Step 2
Wash the peppers and herbs, let dry. Finely chop the greens. Peel the seeds from the pepper, remove the stalk. Cut the peppers into large half rings, each 2-3 cm wide.
Step 3
For the marinade, in a small cup, combine pepper, mustard, lemon juice, salt, and garlic. Let the mixture sit for 15-20 minutes.
Step 4
Brush the fish pieces with the marinade on all sides and refrigerate for half an hour. On small skewers, string pepper and fish. You can use the grill grate. In a small bowl, combine melted butter, some lemon juice, sugar, mustard, and small herbs. Grill the kebab for no more than 15 minutes, rotating constantly. Serve with sauce and herbs, olives.
