Barbecued salmon kebabs with fresh bulgur and pomegranate

Name: Barbecued salmon kebabs with fresh bulgur and pomegranate
Cook time: 30-45 min
Ingredients: To serve 4; you need: About 600 g of Frøya mid loin Marinade 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

Fresh summerfood!

Barbecue, Mid loin

Mid loin

To serve 4, you need:

About 600 g of Frøya mid loin

Marinade

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

30-45 min
Easy
Dinner

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:

When the bulgur is cooked, drain it in a colander.
Coarsely chop the tomatoes and cucumber. Drain in a colander.
Chop the parsley and mint.
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!

ADDITIONAL EATING EXPERIENCES

Frøya til fest; hovedrett med laks og champagne beurre blanc

Frøya Salmon and champagne beurre blanc

Pan fried salmon with champagne based beurre blanc, green beans and hasselbackpoteter potatoes

The recipe

Frøya salmon tataki

Salmon tataki with exotic fruit salad and Ponzu sauce

The recipe

FRØYA IS OWNED BY