Salmon Prawn And Tuna Skewers With Citrus Glaze Recipe

About this recipe

A delightful pescatarian dinner featuring salmon, king prawns, and tuna, marinated in a zesty orange glaze and grilled to perfection. Serve with crusty bread and a refreshing mint salad for a complete meal.

Ingredients

• 200 g Mini Orange (Imported)
• 1 ltr Real Fruit Power Orange Juice
• 200 g Shrimpop Tandoori Torpedo Shrimp
• 120 g Golden Prize Pink Salmon Fillet In Oil
• 5Ltr Vittorio Pomace Olive Oil
• 100 g Catch Sprinklers - Iodized Table Salt

Instructions

1. 1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling.
2. 2. In a shallow ovenproof dish, combine 4 shrimp, the canned salmon broken into bite-sized pieces, zest of 1 orange, slices of 1 orange, and 12 dried bay leaves placed loosely for flavor infusion.
3. 3. Pour 3 tablespoons of olive oil and the juice of 1 orange over the ingredients. Sprinkle with 1 teaspoon of salt and gently toss everything together to coat evenly.
4. 4. Cover the dish and let the ingredients marinate in the refrigerator for at least 30 minutes or up to 24 hours for deeper flavor.
5. 5. Preheat the grill to medium-high heat. Thread the marinated shrimp and orange slices onto the soaked skewers, leaving the salmon and bay leaves in the dish to cook separately.
6. 6. Strain the marinade to remove the orange zest and reserve the liquid for basting.
7. 7. Place the skewers and the salmon pieces (along with the bay leaves for flavor) under the grill on a grill-safe tray and cook for approximately 10 minutes, turning the skewers halfway through and basting everything with the reserved marinade.
8. 8. Once the seafood is cooked through and slightly charred, remove the skewers and salmon from the grill and serve immediately.
9. 9. Pair the skewers with crusty bread and a salad of lettuce and mint leaves for a refreshing accompaniment.