Salmon skewer marinated with spices and honey served with sweet potato chips, grilled corn on the cob and garden peas
| Prep-time | Bake-time | |
|---|---|---|
| 5 min | 20 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 2 people |
INGREDIENTS
- 1 package Edesma Norwegian salmon fillet without skin
- 1 tbsp Epic Spice Chipotle Honey Rub
- 3 tbsp Chorio Extra virgin olive oil
- 3 tsp Maldon sea salt flakes
- 1 package Ardo sweet potato fries
- 250g foodhaus baby corn on the cob
- 1 cup Ardo garden peas
METHOD
1. Place the sweet potatoes in a single layer on a baking sheet. Bake in a preheated oven at 200°C for 20-25 minutes or until golden brown and crispy, turning once.
2. Preheat the grill to 180°C. Put the small corns in a bowl, drizzle with olive oil and season with salt. Grill for 3-4 minutes each side.
3. Fill a pot with water and place it over high heat. Cook the garden peas for 2 minutes and drain to remove the water. Drizzle with a tablespoon of olive oil, season with salt, stir and serve.
4. Preheat the grill to 200°C. Cut the salmon fillets into 3 x 3 cubes and place them in a bowl. Marinate the salmon with the olive oil, Epic Spice spices and honey and season with salt.
5. Stir and pass them onto bamboo sticks, after soaking them in water for 20 minutes. Cook for 2-3 minutes on each side.
6. Serve with the sweet potatoes and vegetables.
Kali Orexi!
SHOP THE RECIPE
