Salmon and Gooseberry Mini K-bobs
A good technique for cooking oily fish. The skin crisps up rather well and the fish emerges well-seasoned. The sauce is very good, however you cook the salmon. They’re juicy and I just 10/10 recommend that you drop EVERYTHING that you planned to make for dinner and make this recipe instead.
Cook Time 15 minutes mins
Total Time 15 minutes mins
Course Entree
Cuisine American
Servings 12 people
Calories 168 kcal
Salmon and Gooseberry Mini K-bobs
- 2 pound Salmon
- 1/2 cup Basil
- 1/4 cup Brown sugar
- 1/2 tsp Berber spice Garam Marsala or Chili Powder
- 1 tsp Salt
- 1/2 tsp Bay Seasoning Or Seafood Seasoning
- 1/4 tsp Cayenne pepper
- 3 tbsp Olive oil
- 2 cup Gooseberries Yellow
Chuzos De Salmón Y Uchuvas
- 2 libras Salmón fresco
- 1/2 taza Hojas de albahaca
- 1/4 taza Azúcar morena oscura
- 1 cucharadita Sal
- 1/2 cucharadita Polvo chili
- 1/4 cucharadita Pimienta
- 1/4 cucharadita Pimienta cayena
- 3 cucharadas Aceite de oliva
- 2 tazas Uchuvas
English
Place salmon in a cutting borrad and cut into ½ inch dice.
Process basil, brown sugar, spices, salt and peppers in a bowl. Add olive oil and mix.
Transfer the salmon dice into the mixture and rub it all over the fish squares.
Place a piece of salmon and a yellow gooseberry on a small skewer; repeat with the rest and set aside refrigerated until ready to serve.
Place under the broiler for 3 minutes on each side and serve.
Español
Corte el salmón en cubos de 2 centímetros aprox.
En un procesador mezcle albahaca, azúcar, sal y especies. Vierta el aceite de oliva y mezcle.
Agregue los cubos de salmón y úntelos por todos lados.
Coloque un cubo de salmón y una uchuva en cada palito de madera. Refrigere hasta que casi vaya a servir.
Hornee en broil durante 3 minutos por cada lado y sirva.