Sydney Seafood School :: Char-Grilled Salmon Kebabs & Vegetables with Lime Mayo

Name: Sydney Seafood School :: Char-Grilled Salmon Kebabs & Vegetables with Lime Mayo
Ingredients: 750g thick pieces sashimi-grade Salmon, skin off, pin-boned (see notes); ½ cup extra virgin olive oil; Salt flakes and freshly ground black pepper, to taste; 8 bamboo skewers, soaked in water for at least 1 hour; ⅓ cup whole-egg mayonnaise (see notes); 1 tablespoon lime juice; 3 zucchini, trimmed and sliced lengthways into 5mm-thick strips; 3 Japanese eggplants, trimmed, sliced lengthways into 5mm-thick strips (see notes); 1 red capsicum, seeded and cut into thick slices; 2 small red onions, cut into eighths; 4 lime cheeks, to serve

www.sydneyfishmarket.com.au

This is a great buffet dish served on a big platter for a barbecue or other casual gathering, but would also be an elegant entrée for 8 people if you made 16 small kebabs instead of the 8 larger...

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Sydney Seafood School :: Char-Grilled Salmon Kebabs & Vegetables with Lime Mayo

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Ingredients

750g thick pieces sashimi-grade Salmon, skin off, pin-boned (see notes)
½ cup extra virgin olive oil
Salt flakes and freshly ground black pepper, to taste
8 bamboo skewers, soaked in water for at least 1 hour
⅓ cup whole-egg mayonnaise (see notes)
1 tablespoon lime juice
3 zucchini, trimmed and sliced lengthways into 5mm-thick strips
3 Japanese eggplants, trimmed, sliced lengthways into 5mm-thick strips (see notes)
1 red capsicum, seeded and cut into thick slices
2 small red onions, cut into eighths
4 lime cheeks, to serve