Bacon and salmon brochettes recipe
These grilled bacon and salmon skewers make a quick and simple meal for one. Served alongside stir-fried onion and courgette with young spinach leaves, this low-carbohydrate dish is ready in under half an hour.
See method- Serves 1
- 15 mins to prepare and 10 mins to cook
- 561 calories / serving
- Dairy-free
Ingredients
- 100g salmon steak
- 2 rashers of back bacon, part grilled
- 2 tbsp olive oil
- 1 garlic clove, chopped
- 85g courgettes, sliced
- 85g spinach leaves
- 1tbsp soy sauce
- a pinch of chilli flakes
- ¼ medium red onion cut into rings
- 1 lime, juice only
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Shop ingredientsEach serving contains
- Energy
- 2330kJ 561.0kcal
- Fat
- 43g
- Saturates
- 8g
- Salt
- 5.1g
- Sugars
- 6g
of the Reference intake
Carbohydrate 8.3gProtein 34.0gFibre 4.5g
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Method
- Heat a griddle pan until smoking hot. Rub the salmon and bacon in one tablespoon of the olive oil, season well with salt and freshly ground black pepper, place on a wooden skewer and griddle for 1-2 minutes on each side. Remove from the pan and set aside to keep warm.
- Heat a wok with the remaining one tablespoon of olive oil, add the garlic and fry for one minute. Add the courgette to the wok and fry for a further one minute Add the soy sauce, chilli flakes, and lime juice to the wok and cook for one minute.
- To serve, spoon the courgettes and onions onto a serving plate or bowl, with the spinach leaves top with the griddled salmon and bacon brochettes.
- See more Salmon recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
