Serves: 4
Salmon Lolly
- Prep Time
- 15 min.
- Cooking Time
- 15 min.
- Method
- Direct
- Prep Time
- 15 min.
- Cooking Time
- 15 min.
- Method
- Direct
Ingredients
- 400g salmon fillet with no skin
- 30g chives
- 50g black sesame seeds
- 50g white sesame seeds
- 3 tbsp olive oil
- Wasabi paste
- 50g mayonnaise
- Water
- Dip:
- 1 tbsp honey
- 1 tbsp sweet mustard
- 1 tbsp olive oil
- 1 tsp brown sugar
- Salt and pepper
Instructions
- Cut the salmon fillet into cubes of equal size. Put the salmon on the skewers, making sure the tip is not exposed.
- Wash the chives and chop it finely. Then place the black and white sesame seeds and chives in three different bowls.
- Brush oil on the salmon pieces.
- Mix wasabi paste and the mayonnaise with a bit of water.
- For the dip, put all the ingredients in a bowl and mix well.
- Prepare the barbecue for direct heat, approx. 250 °C. Put the griddle on the grate and preheat it.
- Grill the salmon skewers briefly on both sides – about 1 minute on each side depending on the size of the cubes and allow to cool.
- Dip each lolly in the dip – then in either the black sesame, white sesame or chives. Serve with wasabi mayo.
Treat your friends with a bit of barbecued fish! This salmon lolly is quick and easy.
In the kitchen:
At the barbecue:
Ingredients
- 400g salmon fillet with no skin
- 30g chives
- 50g black sesame seeds
- 50g white sesame seeds
- 3 tbsp olive oil
- Wasabi paste
- 50g mayonnaise
- Water
- Dip:
- 1 tbsp honey
- 1 tbsp sweet mustard
- 1 tbsp olive oil
- 1 tsp brown sugar
- Salt and pepper
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