Georgian Salmon Shashlik with Cucumber Scallops

Ingredients

Salmon Shashlik

Salmon fillets

1 red onion

3 cloves of garlic

1 bay leaf

A handful of parsley

¼ cup white wine vinegar

¼ cup water

Juice of ½ a lemon

Georgian Tomato Sauce:

Tomatoes

1 tsp dried coriander

1 tsp blue fenugreek

1-2 tsp dried red chilli

1 finely chopped clove of garlic

Cucumber salad with scallops

Scallops

½ a cucumber

A handful of dill

1 tbsp wholegrain mustard

200ml olive oil

200ml white wine vinegar

1 dessert spoon sugar

1 tsp chilli flakes

 

 

 

 

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Method

SALMON SHASHLIK

1. For the marinade: roughly chop the red onion, garlic and parsley and combine in a sealable bowl or container with the other marinade ingredients. Add the salmon fillets, cover and pop in the fridge for up to 4 hours.

2. For the spicy tomato sauce: Score a cross in the bottom of the tomatoes and cover in a pan standing in 1 cm water. When soft, remove the skins and press the flesh through a sieve to make a passata. In a pan bring the passata to a simmer and add the spices and garlic. Cook for a further 20 minutes. Season to taste.

3. Cook the salmon on a grill or griddle pan for 5-10 minutes until golden brown on the outside and cooked through.

4. Serve with rice and Georgian tomato sauce, or mint yoghurt for a milder alternative.

CUCUMBER SALAD WITH SCALLOPS

1. Put the dressing ingredients in a sealable jar. Finely chop half of the dill and add this too. Set aside. Peel the cucumber into wide, thin strips.

2. Remove the roe from the scallops. Heat a dry frying pan and sear the scallops for 1-2 minutes each side until a golden colour.

3. Assemble the scallops, salad and cucumber on a plate. Shake up the dressing until well combined and pour over. Garnish with dill.