Salmon Kebab

Rp-com
A recipe from Yankel Schein, concept chef at Filimonova & Yankel fish house.

220g salmon fillet
20g red onion
15g zucchini
110g Bulgarian pepper (red and yellow)
20g olive oil
2g large-grained sea salt
35g chili sauce
15g white wine

Chop the salmon, red onion and Bulgarian pepper into large cubes. Slice the zucchini into disks, smear with oil and fry until half-cooked. Place the ingredients on a skewer in the following order: red onion, yellow pepper, salmon, red pepper, salmon, zucchini, salmon, red pepper, salmon, yellow pepper, red onion.

Spread chili sauce mixed with wine over the shashlik and bake for 10 minutes at 180-190 degrees Celsius.