Salmon and Vegetable Kebabs With an Ancient Grain Side Salad

We have our fingers crossed for warm weather soon. And that means al fresco dining! This delicious salmon skewers recipe is bound to be a sure winner for entertaining or supper with the family.

Serves 2

Serves 2



  • 3 salmon fillets, cut into cubes

  • 1/2 red pepper, diced

  • 1/2 yellow pepper, diced

  • 1/2 courgette, diced

  • 1/2 red onion, finely diced

  • Sprinkling of coriander

  • Chilli sauce, for dipping

  • Lemon wedges

  • Black pepper

  • Wooden or metal skewers

Ancient grain salad

  • 150g cooked brown rice

  • 100g cooked quinoa

  • 100g cooked lentils

  • 50g pine nuts, toasted

  • 1/4 red onion, finely diced

  • A handful of edamame beans

  • Chopped parsley

  • Olive oil


  1. To make the ancient grain salad rinse the rice, quinoa and lentils, and cook separately as per packet instructions. Next, toast the pine nuts in a frying pan for 4 minutes, on a low heat. Remove when golden

  2. Combine the cooked rice, quinoa, lentils, red onion, edamame beans and pine nuts in a mixing bowl. Drizzle with olive oil and mix well. Add parsley and black pepper to garnish. Set aside.

  3. Preheat the grill to a medium heat and slide salmon chunks and diced vegetables onto the skewers, using one piece of salmon per skewer. Drizzle oil and black pepper over each skewer and grill for 4-5 minutes on each side, or until cooked through.

  4. Sprinkle some coriander over kebabs and serve with the ancient grain salad, along with some chilli sauce for dipping. Serve with lemon wedges.

Top tip: Recipe courtesy of The Saucy Fish Co. for more inspiration visit: