Salmon and Gooseberry Mini K-bobs.
15
Minutes
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.
Ingredients
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
Instructions
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.
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