BROCHETTES OF SALMON
Lemon-Breaded Salmon and Mushroom Brochettes
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 6 | Fillet | Main,Savoury | Fry | 30 mins to 1 hour |
Ingredients
- 2 1/2 pounds salmon fillet
- to taste salt and pepper
- 1 tablespoon lemon juice
- 4 ounces butter
- 24 mushroom caps
- 1 tablespoon lemon juice
- 2 ounces fresh bread crumbs
- 2 tablespoons vegetable oil
- 5 cups cooked rice
Method
Bone and skin salmon. Cut into 1-inch cubes. Season with salt, pepper and lemon juice. Wash and drain the mushroom caps. Sprinkle with lemon juice. Saute the mushroom caps in half of the butter, for two minutes on each side. Alternate salmon pieces and mushroom caps on metal or bamboo skewers. Dip in remaining melted butter and roll in fresh bread crumbs. Heat the oil in a large saute pan over medium-high heat. Saute the salmon brochettes until evenly golden brown.
