Salmon & Artichoke Skewers.
Salmon & artichoke smothered in a sweet & spicy sauce. Banging combo
General note on barbecuing: For all my BBQ recipes i use my Big Green Egg which is the Japanese style of grill called a Kamado. It makes it easy to control the temperature and achieve an even cook, not dissimilar to an oven. If you’re using a different type and have difficulty controlling the temperature, you may need to adjust cooking times for some recipes.
Ingredients.
2 salmon fillets, skin on or off, as you prefer
1 tin artichoke hearts, in water/brine
6 short wooden sticks, soaked in water for at least an hour
Harissa Honey:
1 tbsp harissa paste
1 tbsp honey
1/2 tbsp oil
1/2 tsp salt
1/2 tbsp garlic paste, or 1 large clove garlic, crushed
Equipment.
barbecue & coal
6 wooden skewers
pastry brush
Method.
Soak the wooden skewers in water to stop them burning, ideally for around an hour
Cut the salmon fillets in 12 or 18 pieces, as evenly as possible. You can remove the skin or leave it on, whichever you prefer
Drain the artichoke hearts and cut into the same amount of pieces as the salmon. Always cut the heart through the root to keep the petals intact and stop it falling apart
Thread the salmon and artichoke pieces onto skewers, alternating each time
Mix together the ingredients for the marinade and brush it over the skewers. Leave to marinade for 15mins, or as long as 24hours in the fridge
Prepare the bbq and when it reaches around 200-220c, place the skewers on the bbq. Cook for just a few minutes each side, until the salmon is just cooked and slightly charred.
Leave to rest for a couple of minutes before eating
