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    Salmon and Lime Brochettes with Coriander and Tomatoes

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    Salmon and Lime Brochettes with Coriander and Tomatoes

    The Tartan Quality Mark is the hallmark of premium quality Scottish salmon. Each fish has been produced to strict guidelines set down by an independently controlled, product certification scheme and has a unique identification number which allows it to be traced back to the farm.

    • Preparation time: 15 minutes plus 30 minutes marinating
    • Cooking time: 10 minutes to 15 minutes
    • Total time: 55 minutes to 1 hour 60 minutes

    Serves: 4


    • 225g monkfish, cut into chunks
    • 225g Scottish salmon fillet, cut into chunks
    • 20 large uncooked prawns, peeled
    • 1 lemon, cut into 8 wedges
    • 1-2 packs bay leaves
    • The marinade
    • 1tbsp Waitrose Wholegrain Mustard,
    • 1tbsp lemon juice
    • 1tbsp fresh dill, chopped
    • 2tbsp Waitrose Extra Virgin Olive Oil
    • Flat leaf parsley to garnish
    • The salsa
    • 1tbsp Waitrose Extra Virgin Olive Oil
    • Zest and juice of 2 limes
    • 1 red pepper, deseeded
    • 1 red onion, diced
    • 6 tomatoes, chopped
    • 1 pack fresh coriander, chopped
    • 3tbsp balsamic vinegar


    1. Place the salmon, monkfish and prawns in a shallow dish. Mix together the marinade ingredients. Pour over the fish and toss gently. Leave to marinate in the refrigerator for at least 30 minutes or preferably overnight.
    2. Thread the marinated fish, prawns, lemon and lime wedges and bay leaves onto 8 skewers. Place under a preheated hot grill for 5 minutes on each side.
    3. Mix together the salsa ingredients and serve with the kebabs on a bed of rice or make a timbale by lining the inside of cup or mould with cling film. Tightly pack with cooked rice then gently turn upside down to serve.

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    Fry the cubed fish with a little olive oil, salt and freshly ground black pepper.

    Serve with the salsa and some hot diced potatoes tossed in 1tbsp wholegrain mustard.


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