Summer is here – seafood is plentiful and should be enjoyed on a balmy Summer’s evening when a heavy meal is not appealing. Bon Appetit!
Salmon and prawn lemongrass skewers Serves 6
6 stalks lemongrass
4 kaffir lime leaves, chopped
1 teaspoon ground turmeric
2 teaspoons ground cumin
2 teaspoons chopped garlic
¼ cup olive oil
250g Atlantic salmon, cubed
24 raw green prawns, peeled & de-veined
1 lime, cut into wedges to serve
Remove and discard the tough outer leaves of the lemongrass, then cut each piece into 15cm lengths. Set aside, leaving the rest of the lemongrass for the marinade.
Marinade: combine rest of the lemongrass, coriander, lime leaf, turmeric, cumin, garlic and oil in a food processor. Blend until smooth. Reserve 1 tablespoon of the mixture and then pour the rest into a bowl. Add the salmon and prawns, gently tossing to coat. Set aside in the fridge for at least 2 hours or overnight. Thread salmon and prawns alternately onto the skewers, then brush with extra marinade. Cook on a pre-heated grill or barbecue for 1-2 mins each side. Serve with lime wedges and salads.
Summer Prawn salad Serves 4
¼ of a seedless watermelon
20 large cooked prawns, peeled
½ red onion, thinly sliced
100 grams crumbled reduced fat feta
½ cup fresh mint leaves
Dressing: 2 tablespoon red wine vinegar, 1 tablespoon olive oil
- Remove rind from watermelon and cut into 1cm thick slices
- Preheat a char grill or BBQ on high
- Cook watermelon slices for 1 minute each side or until charred
- Arrange watermelon on serving plates
- Top with prawns, onion, feta and mint
- Whisk dressing ingredients together and season with salt and pepper
- Drizzle dressing over the top of salad
- Serve immediately