SALMON BROCHETTES WITH LEMON CAPER SAUCE
| INGREDIENTS 2 tablespoons fresh oregano, chopped 2 teaspoons sea salt 1/2 teaspoon dried chilli flakes 1.5 kg skinless salmon fillets, preferably cut from the centre, cut into 4 to 5cm pieces 2 lemons, very thinly sliced into rounds (you will need 24 slices) 3 tablespoons olive oil SAUCE 1/3 cup drained capers, rinsed 1 1/2 tablespoons fresh lemon juice 1 tablespoon salt-reduced chicken stock 2 teaspoons lemon zest 90g unsalted butter, cut into cubes 2 tablespoons fresh flat-leaf parsley, chopped | HOW TO MAKE
1.Prepare the barbecue for medium heat. In a small bowl, mix the oregano, salt, and chilli flakes. Set aside.
2.Beginning and ending with the salmon, thread the salmon and lemon slices alternately, onto 8 pairs of parallel skewers to make 8 brochettes total. Coat with the oil and season with the oregano mixture. Barbecue, turning occasionally, for 5-8 minutes, or until salmon pieces are still rosy in the centre.
3.Meanwhile, in a heavy medium saucepan, combine the capers, lemon juice, stock, and zest and bring to a boil over medium-high heat. Swirl the pan to combine the flavours. Whisk the butter into the sauce. Spoon the sauce over the salmon, garnish with the parsley, and serve.
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NOTES
The salmon brochettes can be skewered, but not seasoned, up to 2 hours before cooking. Cover and refrigerate.
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