THE KFA KITCHEN - ATLANTIC SALMON KEBABS

Atlantic Salmon is often considered one of the finer fish you can buy from the supermarket. Fresh fillets or steaks are often easier to buy prepared for cooking than to catch for the table bit areas are available to tangle and secure world class dining (Sometimes right at your door). A native of European and North American rivers draining into the northern Atlantic Ocean, the Atlantic salmon has been introduced into Lake Jindabyne and Khancoban Pondage. No wild populations occur since most of the natural life cycle is spent at sea. The Atlantic salmon is considered a great sport fish and is keenly sought by anglers and farmed heavily in the southern state of Tasmania.

Char-Grilled Atlantic Salmon Kebabs & Vegetables with Lime Mayonnaise :

750g thick sashimi-grade Atlantic Salmon fillet, skin off (see notes)

½ cup extra virgin olive oil

Salt flakes and freshly ground black pepper, to taste

8 bamboo skewers, soaked in water for at least 1 hour

⅓ cup whole-egg mayonnaise (see tips)

1 tablespoon lime juice

3 zucchini, trimmed and sliced lengthways into 5mm-thick strips

3 Japanese eggplants, trimmed, sliced lengthways into 5mm-thick strips

1 red capsicum, seeded and cut into thick slices2 small red onions, quartered

1. Cut fish into large even cubes, place in a bowl and toss with a little olive oil, salt and pepper. Thread the cubes onto the skewers, cover and refrigerate until ready to cook. Combine mayonnaise and lime juice; you may not need all of the juice, but it should taste lightly tangy. Set aside. Heat a barbecue or char-grill plate. Brush the zucchini, eggplants, capsicum and onions with remaining olive oil, salt and pepper, and cook for 2-4 minutes each side, until well coloured.


2. Remove and set aside.Cook the skewers for 30-60 seconds on each side, until the flesh is opaque almost all the way to the centre. Don’t cook them all the way through, as they’ll continue to cook after they are removed from the heat. Arrange the vegetables in the centre of each plate with the skewers on top. Drizzle with some of the lime mayonnaise and pass the rest separately.

KFA Kitchen tips:

• Sashimi-grade fish is normally sold trimmed, if it is not, trim off any skin and dark muscle and check for bones before cutting it. If you don’t want to make your own mayonnaise, use one made from whole eggs such as S&W or Thommy. Japanese or Lebanese eggplants are long thin purple eggplants, sometimes also called slipper, or baby, eggplants.
• Alternative Species: Albacore, Bonito, Mackerel, Marlin, Swordfish, Tuna.