Salmon,aubergine and spinach skewers with red pepper dressing. But this version dressed up with red pepper, onion and garlic is a nice change. It is really quick and tasty—and pretty, too. In a large skillet, heat oil over medium-high heat.

Top with the flaked salmon and spoon around the red pepper coulis. I'm a huge fan of spinach and red peppers, but this didn't do anything for me. I just don't think the flavours went very well together. You can cook Salmon,aubergine and spinach skewers with red pepper dressing using 12 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Salmon,aubergine and spinach skewers with red pepper dressing

It's 400 g of salmon.
It's 1 bag of spinach.
Prepare 1 of aubergine.
Prepare 1 of red pepper.
You need of Olive or avocado oil 30 ml plus for brushing.
Prepare Pinch of black pepper.
It's 1 tbsp of lemon.
It's Pinch of sea salt.
It's 1 sprig of Basil.
Prepare 1/2 of red chilli.
Prepare of Side salad of choice.
It's 1 tsp of balsamic vinegar.

This definitely is "super easy" and tastes wonderful! I opted for shredded Parmesan cheese vs. grated and added just a little salt, pepper and garlic to the dressing. Place the fish on individual serving plates; divide the red pepper mixture evenly among the servings and sprinkle with dried basil. I just love it paired with the rich and smokey grilled salmon and it perks up the fairly bland zucchini.

Salmon,aubergine and spinach skewers with red pepper dressing instructions

Using mandoline slice the aubergine into 1mm thick slices. Cover in the salty water. Set aside.
In a large pot or a pan bring about 200 ml of salted water to the boil. Throw the spinach leaves into the water. Cook it until it wilts completely. Drain the water off. Set spinach aside to cool down..
Take the skin off the the salmon. Cut the fish into 1 cm wide strips.
On the chopping board lay a layer of cling film. Place the salmon strips on the cling film leaving about 6 cm space between them. Lay another layer of cling film on top of the salmon.
Using a flat side of the meat hammer or a rolling pin gently flatten the salmon strips. Be careful to not to hit salmon to hard as it is very delicate. Cut the strips in two pieces. Season it with the sea salt.
In the middle of the salmon place about 1 tbsp of wilted spinach. Wrap the spinach with the salmon..
Place salmon roll in the middle of the aubergine slice and wrap it tight. Skewer the roll straight away. Do that with all of them making sure they are skewered thight. Brush them with olive oil. Set them aside or leave them in the fridge.
To make the dressing heat up your Bbq to medium (about 180/200 °C. Brush the pepper with oilve oil and cook them directly on Bbq with the lid down. Cook each side for about 10 min or until the skin will start to separate. Set them in the bowl or a container and wrap it with cling film. Set aside for 10 min. Using your fingers peel the skin off. It should come off easily..
In the small food processor blend roughly chopped red pepper, chilli, 30 ml avocado oil, 20 ml water and 1 tbsp lemon juice. Check seasoning and consistency..
Chop basil finally and add it to 20 ml of avocado/olive oil. Brush the skewers with it. Place them directly on pre heated Bbq. Cook them for about 10 - 12 min turning them at least once..
On the plate drizzle the skewers with the red pepper dressing. Serve them with side salad of own choice..

Texture: The fish is tender and slightly flaky, the zucchini if soft without being mushy, and the sauce is luscious. Roasted red pepper sauce and salmon are two favourites of mine. View top rated Red pepper dressing spinach salad recipes with ratings and reviews. Salmon with warm Chickpea, Pepper and Spinach Salad. Slice each aubergine in half from stalk to base.