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Salmon and Bacon Kebabs with Tarragon Sauce

Recipe Information

Ingredients

• 375g salmon steaks, cut into cubes
• 8 rashers smoked streaky bacon, rind removed
• 8 cherry tomatoes

For the tarragon sauce:

• 3-5 shallots, chopped
• 1 garlic clove, finely chopped
• 125ml white wine
• 1 tomato, diced
• 3 x 15ml spoons dried tarragon or 15g fresh, chopped
• 1 x 15ml spoon fresh parsley, chopped
• 125 ml fish stock
• 2 x 15ml spoons olive oil
• 1 x 15ml spoon balsamic vinegar
• salt and freshly ground black pepper
• 8 bamboo skewers, soaked in water for 30 minutes

To serve:

• green crisp salad leaves

Method

For the tarragon sauce:

Combine half the shallots with the garlic, wine, tomato, tarragon and parsley in a small pan. Bring to the boil and cook over a high heat for 3-4 minutes until it is reduced to about 2 x 15ml spoons of liquid.

Add the stock and continue to cook over a high heat until it reduces again to about 4 x 15ml spoons. Strain and leave to cool. Season with salt and pepper; it should have a strong, slightly sour and herby taste.

Light the barbecue or preheat a gas barbecue.

Thread the skewers, using 1 slice of bacon and 3-4 cubes of salmon per skewer. Alternate the bacon and the salmon. Place a cherry tomato at the end of each skewer.

Lay the skewers on a plate and sprinkle with the remaining shallots, the olive oil and balsamic vinegar, and 3 x 15ml spoons of the cold tarragon sauce. Leave for about 10 minutes or until ready to cook.

Cook the salmon skewers over hot coals for between 5 to 7 minutes, turning frequently.Drizzle each skewer with a little of the remaining sauce. Serve immediately with a crisp green salad.