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Home : Recipes : Grilled Skewers with Salmon and Scallops

Grilled Skewers with Salmon and Scallops

On these skewers, you taste some of the finest from Norwegian waters. The side dish is borrowed from afar: Tabbouleh is a salad made with bulgur wheat, originally from Lebanon. All our recipes are sourced from godfisk.no

Photo: Synøve Dreyer

  • Preparation Time: 40 min
  • Difficulty: Medium

Ingredients

Tabbouleh

Method

  • Soak the wooden skewers in water for about 20 minutes.
  • Cut the salmon fillet into cubes roughly the size of a scallop, then thread the salmon and scallops alternately onto the skewers.
  • Brush with chili oil and grill the skewers for about 1 minute on each side.
  • Serve the skewers on a bed of tabbouleh.

Tabbouleh

  • Cook the bulgur wheat according to the package instructions.
  • Cut the tomato in half, remove the pulp, and dice the tomato flesh into small cubes.
  • Finely chop the green onions, parsley, and mint, then mix into the bulgur along with the diced tomatoes.
  • Stir in olive oil and lemon juice. Season with salt to taste.

 

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