Spiced Salmon Skewers and Roasted Vegetables Recipe
How to make Spiced Salmon Skewers and Roasted Vegetables
Method
- Preheat oven to 220°C (200°C fan-forced). Line 2 baking trays with baking paper.
- Cut the potatoes into 1cm cubes. Place in a mixing bowl and toss with 1 tablespoon of oil. Season with salt and pepper. Place on baking tray and cook for 30 minutes or until cooked and golden.
- Peel and remove seeds from the pumpkin. Chop into 15mm pieces. Quarter the mushrooms. Chop zucchini into 15mm pieces. Chop eggplant into 15mm pieces.
- Place all the vegetables into a mixing bowl and toss with remaining oil. Place on the other baking tray and bake with the potatoes for 20 minutes or until cooked and golden.
- Meanwhile, combine sugar, paprika, cumin and coriander in a medium-sized bowl. Remove the skin from the salmon fillets and cut each fillet into 5 pieces. Gently toss in the spice mixture. Thread onto wooden skewers along with a wedge of lemon.
- Heat a large, non-stick frying pan over medium heat. Lightly spray the salmon skewers with oil and season with salt and pepper. Cook for 6-8 minutes, turning occasionally or until cooked through and golden. Squeeze over lemon juice from the remaining wedges.
- Combine the roasted potatoes and vegetables and toss through the rocket. Serve with the salmon skewers.
Tip: Serve with Asian Specialities chilli and garlic sauce.