Sweet salmon kebab


  • 700g raw salmon
  • 1 small broccoli
  • 1 courgette
  • 1 sweet red pepper
  • 1 yellow pepper
  • for the marinade: ½ glass orange juice, 2 teaspoons coriander, sesame seeds for taste, 2 tablespoons oil, 2 tablespoons curry, 1 small chopped onion, salt, pepper


Chop the salmon, courgette and peppers into even pieces (2×2cm). Then skewer the salmon, interlacing with the rest of the vegetables. Mix all the marinade ingredients in a bowl. Place the kebabs in a dish and pour the marinade over the kebabs, leave for the night in the fridge. Bake the next day in a preheated oven or grill for 10-15 minutes pouring the marinade over them the whole time. Serve with rice.