A wonderful Christmas Day or even any summer’s day entrée. Get the boys helping by cooking the kebabs on the barbecue. Serve with a simple salad or add the delicious New Potato Salad Mash.

Ingredients

• 600 gram piece fillet of salmon, (no bones)
• 2-3 tsp Tabasco sauce
• 1 tsp minced fresh garlic
• 4 tbsp olive oil (virgin is good here)
• 2 tblsp chopped parsley
• 1 tsp ground black pepper
• 2 tblsp water
• 6 medium size juicy tomatoes
• Few handfuls rocket or other salad leaves
• Extra virgin olive oil and flaky salt to accompany

Method

1. Remove any bones from the salmon with tweezers. Cut the salmon to 2cm size pieces and place in a deep dish. Mix together the Tabasco sauce, garlic, oil, parsley, pepper and water and pour over the salmon. Turn to coat. Cover and refrigerate for up to 4 hours.
2. Pierce the salmon onto skewers about 4-5 pieces on each.
3. Barbecue the salmon over a moderate heat for 3-4 minutes turning occasionally or alternatively panfry in a non-stick until golden and just cooked.
4. Slice the tomatoes thinly and arrange on a plate. Spoon a couple of spoonfuls of the New Potato Salad Mash on top if using and scatter a few rocket or salad leaves on top. Arrange the salmon on top. Drizzle a little extra virgin olive oil on top and flaky sea salt if using.