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Grilled salmon skewer, salsa verde, smoked cherry tomatoes

BBQ, Salted

A great and refreshing take on salmon skewers, sure to please any crowd!

Ingredients

Recipe for 12 Tapas

Salmon skewers and smoked cherry tomatoes

400 Gr
Salmon filet skin-off
0.50 Box(es)
Cherry tomatoes box
1 Handful(s)
Wood chips for smoking

Salsa verde

250 Gr
Can of green tomatillo
1 Unit(s)
Onion
3 Clove(s)
Garlic
0.50 Bunch(es)
Coriander
1 Tsp
Cumin powder
0.25 Bunch(es)
Fresh oregano

Preparation time: 25 min

Preheat your BBQ at 500 °F

  • Salmon Skewers

    Cut the salmon into cubes roughly 4 cm.  Place the salmon cubes on skewers.

    Preheat the BBQ on maximum.

    Grill the skewers for roughly 2 minutes on each side and set aside.

  • Smoked cherry tomatoes

    Make a smoking envelope by taking a sheet of aluminum foil, folding into a pouch and filling with wood chips.

    Preheat your BBQ on max.  Place the smoking pouch on the grill and wait for it to start smoking.

    Season the cherry tomatoes with salt, pepper and oil.

    Place the tomatoes on the grill and smoke for roughly 5 minutes.  Set aside.

  • Salsa verde

    Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, roughly 10 minutes.

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