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Barbecued salmon kebabs with fresh bulgur and pomegranate

Fresh summerfood!

Mid loin

To serve 4, you need: 
  • About 600 g of Frøya mid loin
  • 100 ml olive oil
  • Zest and juice of 1 lemon
  • 2 tbsp honey
  • ½ tsp oregano
  • ½ tsp thyme
  • ½ tsp onion powder
  • A little finely chopped red chilli
Bulgur salad
  • 300 ml bulgur (cook according to the instructions on the package)
  • 1 pack of cherry tomatoes
  • ½ cucumber
  • Flat-leaf parsley
  • 3 spring onions
  • Mint
  • Juice of 2 lemons and 2 tbsp of olive oil
  • Salt and pepper
  • Pomegranate for garnish
Marinade: Mix all the herbs with the oil, lemon zest and lemon juice. Cut the salmon into large cubes suitable for griddling. Place the salmon in the marinade and refrigerate. Place the skewers in water. Prepare the bulgur salad:
  1. When the bulgur is cooked, drain it in a colander.
  2. Coarsely chop the tomatoes and cucumber. Drain in a colander.
  3. Chop the parsley and mint.
  4. Mix all the ingredients in a bowl. Add the lemon juice, oil, salt and pepper.
Take out the skewers. Thread the salmon pieces onto the skewers and place them on the barbecue, turning them until the fish is light pink inside. Serve with bulgur and garnish with pomegranate.

Fresh summerfood!


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