- Serves 2
- Prep Time: 10 mins
- Cook Time: 30 mins
- 2 MOWI fresh Scottish salmon fillets (Chef’s cut, 230g)
- 1/2 butternut squash
- 1 red onion
- 500g potatoes
- Dash of oil
- 2 dollops sour cream
- 2 tbsp wasabi
- 1 lemon
- Lettuce of choice
- Fresh chives for serving
Preheat the oven to 200 degrees.
Cut the salmon into large pieces
Chop the squash and onion in the same size.
Put the salmon and vegetables on skewers.
Peel the potatoes and chop into pieces, put them on a baking tray with a little bit of oil, salt and pepper as well as lemon juice.
Fry in the oven until they are crisp on the outside but soft on the inside.
Mix sour cream and wasabi.
Grill the salmon skewers on high heat, turn them several times so that all the sides are grilled.
Serve the salmon skewers with oven baked potatoes, wasabi dip, lettuce and lemon