Michelle Bridges’ Fish Kebabs with Green Leaf Salad

A fun fish twist on the classic kebab. These flavours also work really well with chicken, tofu or prawns, so it’s a versatile little recipe!

Serves 2 – Prep time: 20 minutes – Cooking time: 5 minutes – Great for dinner

Ingredients

• 200g white fish fillets, skin and bones removed, cut into 2cm chunks
• 200g Atlantic salmon fillets, skin and bones removed, cut into 2cm chunks
• Finely grated zest and juice of 1 lemon
• 1/2 brown onion, finely chopped
• 1 tablespoon chopped dill
• 1 clove garlic, crushed
• 1 teaspoon finely grated ginger
• Olive oil spray
• 70g baby spinach leaves
• 1 celery stalk, leaves on, sliced

Method

1. Combine the white fish, salmon, lemon zest, onion, dill, garlic and ginger in a large bowl. Season well with freshly ground black pepper and toss to combine.
2. Thread the white fish and salmon alternately onto four skewers.
3. Heat a chargrill pan over medium-high heat. Lightly spray the skewers with olive oil and cook for 5 minutes, turning often, until the fish is lightly golden and cooked through. (Alternatively, cook on a foil-lined baking tray under a hot grill for 8–10 minutes.)
4. Meanwhile, toss the spinach leaves, celery and celery leaves in a bowl.
5. Divide the salad between plates, add the skewers and finish with a squeeze of lemon juice.

Tip: If you are using wooden or bamboo skewers, soak them in cold water for 15 minutes before threading the fish on, to prevent them burning during cooking. A handful of fresh rocket would be a delicious addition to the salad mix.

Nutritional Information (per serve)

• Calories                       323
• Protein                        38.7g
• Fat Total                     16.0g
• Fat Saturated               4.3g
• Carbohydrates             4.6g
• Sugars                         3.3g
• Sodium                        103.3mg
• Dietary Fibre               3.6g

Low-carb Solution by Michelle Bridges, published by Macmillan Australia, RRP $36.99.

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