Free Healthy Recipe - Salmon & Shiitake Kebabs with Horseradish and Cucumber Salsa

Dairy free, Low carbohydrate

These small kebabs make a delicious starter for eight people or a main meal when accompanied with more greens. They can be cooked on the BBQ or indoors on the grill pan.

Ingredients

600 grams salmon fillets, skinned

100 grams shiitake mushrooms, stalks trimmed

½ tsp lime rind

1 lime juiced

2 Kaffir lime leaves finely shredded

1 tbsp tea oil

Salsa:

2 tbsp sheep's yoghurt

2 tsp horseradish cream

½ lime juiced

2 Kaffir lime leaves shredded

1 tbsp salted capers, thoroughly rinsed

1 small Lebanese cucumber, diced

Method

Cut the salmon fillet into cubes and place in a shallow dish with the shiitake.
Combine the lime rind, lime juice, kaffir lime and oil and pour over the salmon and shitake. Set aside to marinate for approx 45 minutes or longer if you have time.

Thread the salmon and shitake through small bamboo kebab sticks.
Mix the yoghurt, horseradish, lime juice, kaffir lime together. Stir through the capers and cucumber and set aside.

Grill the kebabs for approx 8 minutes turning regularly to cook through evenly. Serve the kebabs with the yoghurt salsa.

Note: bamboo sticks should always be soaked in water for around 10 minutes before threading and cooking otherwise they will burn.

Makes 4 servings

Prep Time:	1 hr
Cooking Time:	10 mins
Ready in:	1 hr 10 mins
Suitable for:
Dinner

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Nutritional Information - Per Serve
Kj	1219 kj
Calories	291 kcal
Fat	16.6 g
Saturated Fat	3.5 g
Total Carbohydrate	4.7 g
Total Protein	30.4 g
Fibre	0.9 g

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