You may recall that back in July I took part in a collaboration with Alaska Seafood and was sent some delicious Salmon to compare the taste of. I advised in my blog post that I would be sharing the recipes with you that didn’t make the actual post and this is the first of these recipes.
The lovely warm summer we were enjoying was the inspiration for this dish, I’ve never actually been to Greece but I’ve eaten in quite a few Greek restaurants and wanted to recreate a meat kebab I’d had with fish.
I started off by placing my salmon and vegetables in a bowl with some olive oil, black pepper, garlic, thyme and rosemary and left it for an hour to let the flavours infuse.
While my fish mixture was basking in it’s fragrant mixture I started on the Tzatziki. I’m not sure how authentic this sauce was but it tasted pretty good to me. To make this you will need 350g plain yoghurt, 1 large cucumber seeds removed and chopped finely, 2 tablespoons of lemon juice, 3 crushed garlic cloves and a handful of chopped fresh dill. Combine in a bowl and pop in the fridge until you need it.
I made a Greek salad to serve as a side dish, again I have no idea on the authenticity of this but it tasted delicious. To make this you will need a handful of tomatoes chopped, 1/2 a cucumber sliced, 1/2 a red onion finely sliced, a handful of black olives and 150g feta cheese diced. I mixed in a small handful of freshly chopped mint.
The kebabs were cooked under a grill until the fish was cooked through but you could also pop them in the oven or even barbecue if the weather is nice.
I served my kebabs on warmed pitta bread and if I do say so myself they were delicious, so much so that I had 3! They don’t call me a gourmand for nothing.