Olive-Basil Salmon

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Preparation info

  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      25 min

Appears in

Stéphane Reynaud's Barbecue

Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

  • About

With another forty-something (like salmon returning to the source)

Ingredients

  • zest of 1 lemon
  • 200 ml (7 fl oz/approx ¾

Method

Chop the lemon zest and combine it with the olive oil.

Set aside.

Using a long knife, remove the skin from the salmon, remove any bones and cut it into 10 x 2 cm (4 x ¾ inch) strips. Stuff each olive with a piece of anchovy. Roll each olive in a basil leaf, wrap it in a strip of salmon. Skewer with a toothpick or small bamboo skewer to hold it in place. Sear the skewers for 5 mi