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Salmon & Lemon Kebabs with Salsa Verde & Charred Lettuce


Ready in less than 20 minutes, these healthy kebabs won’t disappoint. If you are planning a BBQ this weekend then why not try cooking them on there? You will need to be careful they don’t fall apart or stick to the grill.

Tips :-

* make sure the grill is well oiled

* Don’t turn them more than once

* Use a spatula to ease the kebabs away from the grill with one quick movement

* Or cook them in the oven!


Serves 2



Salsa Verde

1 bunch coriander

1 bunch flat leaf parsley

1-2 cloves garlic

4 anchovies

2-3 tablespoons extra virgin olive oil I used verdemanda oil @belazu_ingredients

1 tablespoon @belazu_ingredients moscatel vinegar or white wine vinegar

1-2 teaspoons Dijon mustard

1 teaspoon honey

1 teaspoon capers

Salt and pepper




300g salmon fillet - cut into 5cm chunks


1 lemon - finely sliced

Juice 1/2 lemon

1 clove garlic - crushed

2 teaspoons olive oil


2 gem lettuces - quartered lengthways keeping the root intact

4 skewers




Preheat the oven to 210 degrees.


Blitz the Salsa verde ingredients until smooth, loosen with more oil if necessary.


Coat the salmon in the marinade and thread onto the skewers alternating with the lemon slices. Season generously and into the oven for 10 minutes. Alternatively these can be cooked in the bbq for a few minutes on each side. Be careful though as they could stick and break up depending on your bbq.


Drizzle the lettuce with oil and season. Char for 1-2 minutes on each side. Drizzle the entire meal with Salsa verde.


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