On a picnic: seven kebab recipes from top chefs

Salmon shashlik (salmon) from the chef of Villa Pasta restaurant Anatoly Malyshev

Sashy salmon recipe
Photo: Getty Images


Salmon fillet - 1 kg

Salt - 15 g

White pepper - 2 g

Ground coriander - 10 g

White wine - 100 ml

Olive oil - 30 ml

Lemon juice - 10 g

Thyme - 2 g

Cooking method:

Cut salmon fillet into cubes 2x2 cm, fold into deep non-oxidizing dishes, salt, add pepper, coriander, chopped thyme, white wine, lemon juice and olive oil. Marinate the skewers for 40−60 minutes. You can fry both on the grill rack and on skewers.

Grilled vegetables (eggplants, zucchini, bell pepper, mushrooms, tomatoes) or baked potatoes can be used as a side dish.

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