Salmon and pineapple skewers with cous cous with vegetables

Salmon and pineapple skewers with cous cous with vegetables: Today a plate easy and perfect for a summer barbecue. In the alternate pineapple skewers, salmon and peppers and everything is accompanied by a vegetable cous cous, which makes the recipe a substantial single dish. Prepares very quickly, You can leave the salmon to marinate and going overboard. The pineapple with its acidity marries well with the fatness of this fish, You can also substitute with amberjack or swordfish. Grilling or Pan makes a light meal: I should a vegetable couscous (Choose the ones you prefer) to have a tasty dish, But if you prefer is also perfect with a simple mixed salad.

Ingredients for 4 people:

  • 300 grams of salmon fillet
  • the juice of a lemon
  • 4 slices of fresh pineapple
  • half a red pepper
  • salt and pepper
  • a slice of ginger 1,5 cm
  • parsley as required
  • fennel enough
  • Pink pepper to taste
  • little Virgin olive oil

for the couscous

  • 150 grams of couscous
  • 200 grams of eggplant
  • half pepper
  • half an onion
  • 100 grams of mushrooms
  • 2 tomatoes
  • salt and pepper
  • extra virgin olive oil as required

Cut the salmon fillet into cubes of similar size, about 2 cm to 3 and let them marinate for at least an hour in the refrigerator with a little oil, grated ginger, lemon juice, pink pepper and parsley and fennel finely chopped. Meanwhile, fects cut the pineapple into regular pieces of the same size for salmon. Cut also the raw pepper into squares of about 1 centimeter per side. When the salmon is marinated, put on wooden skewers, alternandoli, salmon, the pepper and the fresh pineapple. Grease all the olive oil and let rest in the refrigerator until ready to cook.

For the cous cous put in a pan 4 or 5 tablespoons of oil, add eggplant, Onion, peppers and mushrooms cut into small pieces (brunoise): fry the vegetables for 5-7 minutes, stirring gently, then add salt and pepper and add the tomato cut into cubes. Cook the couscous according to the instructions and cooking times indicated on the packaging. When the couscous is cooked, sgranarlo with a fork and add, If necessary, a little oil. Add the vegetables and set aside: the couscous is more tepid good.

Heat the grill or non-stick pan and grigliarvi the pineapple and salmon skewers, turning them a few times and slightly salandoli: salmon must remain soft and juicy. Serve immediately accompanied with cous cous. Bon appétit!

 

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5 comments

Letizia September 29, 2014 at 13:13

I almost prepare them for tonight, light and fast … I just have to buy the ingredients! Thanks idea!

Reply
Letizia September 30, 2014 at 21:20

tonight Facts … really good! I'll just make soon!

Reply
Sicilians creative in the kitchen October 1, 2014 at 12:28

Hi Lala, Thank you very much! See you soon and a hug! ADA

Reply
Nicola September 29, 2014 at 10:14

Gent.ma Heading SICILIANI CREATIVE IN THE KITCHEN,
pairing fruit with the seconds are meat or fish, It's fantastic.
I confess that, are now about four years that I've made such a pairing.
Thanks for the confirmation of the idea.
Kind regards.
N.V..

Reply
Sicilians creative in the kitchen September 29, 2014 at 11:57

Thank you for the kind comments Nicola. The use of the fruit makes it possible endless variations of taste even with the most traditional dishes. Is’ the beauty of the kitchen. See you soon.

Reply

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