SALMON STEAKS & BACON KEBABS RECIPE
Serve as an appetizer while the rest of the dinner cooks on the
barbecue, or as a main course, accompanied by a bola of Garlic &Spring
Onion Mash and a crisp green salad.
375g (12oz) salmon steaks, cut into about
8 rashers smoked streaky bacon
8 cherry tomatoes
2 tbsp olive oil
1 tbsp balsamic vinegar
3-5 shallots, chopped
1 garlic clove, finely chopped
125ml (4fl oz) dry white wine
1 tomato, diced
3 tbsp dried tarragon, or 15g (1/2 oz)
1 tbsp chopped fresh parsley
125ml (4fl oz) fish stock
Salt and black pepper
To make the sauce, combine half the
shallots with the garlic, wine, tomato, tarragon and parsley in a small
pan. Bring to the boil and cook over a high heat for 3-4 minutes until
it is reduced to about 2 tablespoons of liquid.
Add the stock and continue to cook over a
high heat until it reduces again to about 4 tablespoons. Strain and
leave to cool. Season with salt and pepper; it should have a strong,
slightly sour and herby taste.
Light the barbecue or preheat a gas
barbecue. Get 8 skewers ready - wooden skewers should be soaked in cold
water for 30 minutes.
Thread the skewers, using 1 slice of
bacon and 3-4 cubes of salmon steaks per skewer. Alternate the bacon
and the salmon, letting the bacon wind its way from end to end of each
skewer so that it bastes the salmon as it cooks. Place a cherry tomato
at the end of each skewer.
Lay the skewers on a plate and sprinkle
with the remaining shallots, the olive oil and balsamic vinegar, and 3
tablespoons of the Tarragon Sauce. Leave for about 10 minutes or until
ready to cook.
Place the skewers over hot coals and cook
quickly, turning several times, until the bacon is well-browned and the
salmon steaks is cooked through, about 6 minutes. Drizzle each skewer
with a little of the remaining sauce. Serve this salmon steaks & bacon
kebabs immediately with Garlic & Spring Onion Mash and a crisp green