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How to make Salmon kebabs with cucumber and radish dill salad

Yield = 4
Prep time: 0:20
Cook time: 0:10
Total time: 0:30

Ingredients

  • 750g chat potatoes
  • 600g salmon fillet, skin and bones removed
  • 2 teaspoons vegetable oil
  • 1 Lebanese cucumber, thinly sliced
  • 1 bunch radish, trimmed, thinly sliced

Dill dressing

  • 2 teaspoons English mustard
  • 1/4 cup finely chopped fresh dill
  • 2 1/2 tablespoons white vinegar
  • 3 teaspoons caster sugar
  • 1/3 cup vegetable oil

Method

  • Step 1 Using a fork, prick potatoes all over. Place in a large heatproof microwave-safe bowl. Microwave, covered, on HIGH (100%) for 9 minutes or until tender.
  • Step 2 Cut salmon into 3cm x 4cm pieces. Place salmon and oil in a medium bowl. Season. Toss to coat. Thread onto skewers (see note).
  • Step 3 Make Dill dressing: Place all ingredients in a screw-top jar. Season. Secure lid. Shake to combine.
  • Step 4 Place cucumber and radish in a bowl. Drizzle over 1 tablespoon dressing. Toss.
  • Step 5 Heat a barbecue plate on high heat. Cook skewers, turning for 4 minutes for medium or until cooked to your liking. Serve skewers with salad, potatoes and remaining dressing.