Salmon skewers recipe

Details

• Cuisine: British
• Recipe Type: Main
• Difficulty: Medium
• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Serves: 2

Step-by-step

1. Soak the skewers in water for 20 minutes.
2. To make the glaze, put the maple syrup, pomegranate juice, oregano, cumin and celery salt into a small pan. Bring to the boil and simmer until reduced by 2/3 UNTIL SYRUPY. Allow to cool.
3. Thread the salmon chunks on the skewers. Pour the glaze into a tall wide glass and immerse the salmon skewers into the marinade, alternatively place the skewers in a non metallic dish and pour over the marinade and lave for 20 minutes. Turn over after 10 minutes.
4. Cook the curly kale for 5 minutes in a large pan of boiling salted water. Drain and place into a bowl of ice cold water.
5. Cover the wild rice with water, bring to the boil and simmer for 35-40 minutes. Drain and set aside. Heat the olive oil in a large saucepan add the sliced onion and soften then add the garlic and parsley
6. Add the cooked rice and bring to a gentle simmer. Drain the curly cale and add to the rice with the horseradish. Season with salt and fresh black pepper.
7. Heat the grill and place the salmon onto silver foil and cook for 2 mins, turn and cook for a further 2 more mins.
8. Combine all the ingredients for the salsa and season
9. Place salmon over the rice and dress with pomegranate and cucumber salsa.