Regal Salmon Fresh Cuts skewers with tamarillo chutney

• Serves 2

• Preparation time:

• Cooking time:

Ingredients

250g packet Regal Salmon Fresh Cuts Loins
sea salt and freshly ground black pepper
1 garlic clove, crushed
olive oil for brushing


Tamarillo chutney:

2 whole tamarillo’s, peeled and roughly chopped
2 tomatoes, peeled and roughly chopped
1 onion, peeled and chopped
2 apples, peeled and chopped
1 cup white wine vinegar
1 cup brown sugar
1 tablespoon each whole cloves, black peppercorns, sea salt
Serve with, watercress and capers

Method

1. Lay the salmon pieces in a shallow dish. Sprinkle with salt and pepper and crushed garlic. Drizzle with olive oil and leave for 1 hour to chill. Thread the salmon onto soaked pieces bamboo skewers or metal barbecue skewers.

2. Preheat the oven to high grill heat. Line an oven-proof dish lined with baking paper or aluminium foil. Place skewers on the tray, brushing with any extra oil and seasonings. Cook under the grill for 8 minutes, until the fish is opaque and the skin starts to brown and go crispy.

3. To make tamarillo chutney, put the tamarillo’s, tomatoes, onion, apples, vinegar and brown sugar in a large heavy-based pan. Wrap the cloves and peppercorns up in a piece of muslin, tie with string and add to the other ingredients. Bring to the boil stirring occasionally and cook till the mixture is thick, about 1 hour. Serve fresh with the salmon or bottle in clean jars to use later.

Notes