BBQ season is in full swing, so there’s never enough inspiration to try out something new, ey?! These succulent salmon skewers are brushed with Moutarderie de Luxembourg aïoli before grilling, giving them a lovely garlic flavour without any fussy garlic peeling! I’m serving them over a simple salad of raw courgettes, broad beans, herbs and capers – one of my absolute go-to summer salads!
Find the recipe here in Luxembourgish.
300g skinless salmon fillets
2 tbsp Moutarderie de Luxembourg Aïoli + extra to serve
1 lemon
salt
For the courgette salad:
1 courgette
100g frozen broad beans, podded
¼ tsp salt
1 tsp Moutarderie de Luxembourg strong mustard
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
Serves 2 – Prep: 30 mins
Start 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.
Meanwhile, 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.
Cut 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.
Finish 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.
Grill the skewers on the barbecue for 5 minutes, turning them a few times, until nicely charred.
Serve the salmon skewers with the courgette salad and a good dollop of aïoli.
