Prep
10 mins

Cooking Time

Cooking
15 mins

Serves 4

Baby Leaf

Ingredients

Serves: 4

    • 2 salmon fillets
    • 8 raw king prawns
    • 20ml honey
    • 20ml soy sauce
    • ½ lime
    • 1 tsp sesame seeds
    • ¼ bag Florette Baby Leaf Salad

Method

  1. In a mixing bowl, zest the lime and squeeze in the juice, add the honey and soy and whisk together. Pour 1/4 into a separate bowl.
  2. Cut the salmon fillets into 1cm dice, you will need at least 8 pieces and add to the soy and honey mixture along with the raw king prawns. Leave to marinate for at least 1 hour.
  3. Take 4 skewers and thread the 2 pieces of salmon and 2 king prawns onto each one, try to place them on alternative pieces for presentation.
  4. Place the kebabs directly over the heat source of the BBQ and cook for 2-3 minutes, turn over and cook for a further 2-3 minutes, or until the salmon and prawns are fully cooked.
  5. Place the Florette Baby Leaf Salad into a serving dish, top with the kebabs, drizzle over the remaining soy & honey mixture and finish with the sesame.
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