Grilled Aïoli Salmon Skewers with Courgette Salad

Difficulty 3/5

Serves 2   • Prep:  30 mins • Recipe by Anne’s Kitchen

  • -300g skinless salmon fillets
  • -2 tbsp Aïoli + extra to serve
  • -1 lemon
  • -Salt
  • -For the courgette salad:
  • -1 courgette
  • -100g frozen broad beans, podded
  • -¼ tsp salt
  • -1 tsp strong mustard ("moutarde forte")
  • -1 tsp honey
  • -1 tbsp olive oil
  • -½ tbsp lemon juice
  • -1 tbsp capers
  • -1 tbsp mint, chopped
  • -1 tbsp basil, chopped
  • -Salt and pepper
Grilled Aïoli Salmon Skewers with Courgette Salad

  1. 1Start with the courgette salad. Using a mandolin, slice the courgettes into very thin slices. Put in a colander and mix with ¼ tsp salt, massaging the salt into the slices. Set aside for 15 minutes to soften.
  2. 2Meanwhile, put cover the frozen broad beans in boiling water and bring back to the boil. As soon as the water is boiling, drain and cool under cold tap water.
  3. 3Cut the salmon fillets into 8 cubes and put in a bowl. Mix with the aïoli and season with salt. Cut the lemon into 6 thin slices. Threat the salmon onto skewers, alternating with lemon slices, so that you get 2 skewers in total.
  4. 4Finish the salad: squeeze the courgette slices to get rid of any excessive liquid, and put into a serving bowl with the broad beans. In a small bowl, mix the mustard, honey, olive oil and lemon juice and pour over the courgettes. Stir through the capers, mint and basil and season with salt and pepper.
  5. 5Grill the skewers on the barbecue for 5 minutes, turning them a few times, until nicely charred.
  6. 6Serve the salmon skewers with the courgette salad and a good dollop of aïoli.
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