Salmon skewers with Rosemary Vinaigrette


I borrowed the basic idea for this recipe from @Earthacooks and I have to say, its delicious!

Makes 4 skewers


  • 3 tablespoons of extra-virgin olive oil
  • Juice of 3 lemons
  • 1 teaspoons English mustard
  • 2 teaspoons rosemary, finely chopped
  • Sea salt and freshly ground black pepper, to taste
  • 2 fillets of skinless salmon fillet, cut into cubes (approximately 1 ½-inch cubes)
  • 12 cherry tomatoes
  • 1 small courgette (sliced)


Whisk together the olive oil, lemon juice, mustard and rosemary and season with salt & pepper.

Place the tomatoes, courgette and salmon alternately onto skewers, and brush with some olive oil.

Cook under a grill for a few minutes, turn, and grill for a few more minutes, until cooked through. At this point I like to put them over our outdoor wood burner to give them some extra smokey flavour, though this is optional.

Drizzle with the vinaigrette, and serve with rice.


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