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Recipe

BROCHETTES OF SALMON

Serves 6

Ingredients

  • 2 1/2 pounds salmon fillet
    to taste salt and pepper
    1 tablespoon lemon juice
    4 ounces butter
    24 mushroom caps
    1 tablespoon lemon juice
    2 ounces fresh bread crumbs
    2 tablespoons vegetable oil
    5 cups cooked rice

Preparation

  • PREPARATION
    Bone and skin salmon. Cut into 1-inch cubes. Season with salt, pepper and lemon juice. Wash and drain the mushroom caps. Sprinkle with lemon juice. Saute the mushroom caps in half of the butter, for two minutes on each side. Alternate salmon pieces and mushroom caps on metal or bamboo skewers. Dip in remaining melted butter and roll in fresh bread crumbs.
    Heat the oil in a large saute pan over medium-high heat. Saute the salmon brochettes until evenly golden brown.
    PRESENTATION
    Spoon the hot rice in the middle of warm plates. Arrange a brochette on each plate. Serve the hot sauce over the brochettes.
Print Recipe
on The World Cuisine
 
 

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