Salmon skewers on fennel and tomato salad

Name: Salmon skewers on fennel and tomato salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 200 g cherry tomatoes; 1 Fennel Tuber; 1 collar Spring onions; 3-4 Stem(s) Coriander; 2 TABLESPOONS liquid honey; 2 TEASPOONS Dijon mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Olive oil; 300 g Salmon fillets; 7-10 Tbsp colourful pepper; 7-10 Tbsp Sea salt; 4 wooden skewers

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

200 g cherry tomatoes
1 Fennel Tuber
1 collar Spring onions
3-4 Stem(s) Coriander
2 TABLESPOONS liquid honey
2 TEASPOONS Dijon mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Olive oil
300 g Salmon fillets
7-10 Tbsp colourful pepper
7-10 Tbsp Sea salt
4 wooden skewers

Directions

1
Wash the tomatoes, quarter them. Fennel wash, halve, remove stalk. Cut the fennel into fine strips. Clean and wash spring onions and cut into fine rings. Wash coriander, dab dry and chop finely.
2
Put the salad ingredients in a bowl.
3
Put honey and mustard in a bowl, season with salt and pepper, mix and add 2 tablespoons of olive oil. Mix the salad with the vinaigrette.
4
Cut salmon fillets into 12 large cubes and put 3 on each skewer. Heat 2 tablespoons of oil in a frying pan. Brown the skewers all around. Season with coloured pepper and sea salt. Arrange skewers on salad.