Spicy Mustard & Herb Salmon Kebabs, Wholemeal Spelt Flatbread & Tomato Salsa
Perfect summer lunch...
This recipe is a simple and delicious crowd pleaser! Although the salmon is grilled the marinade will leave the salmon nice and moist. I used a griddle pan to cook the salmon but they can be cooked under a grill or if you feel more adventurous you can cook them on an outside bbq!
The flatbreads are made using spelt flour. The spelt grain is more water-soluble than wheat, which makes it easier for the body to digest. Due to the many minerals and vitamins spelt contains, it can help regulate metabolism, increase circulation, improve the immune system, lower blood sugar, and reduce bad cholesterol levels. It also taste absolutely delicious so you may want to switch to using spelt going forward!
The salsa is definitely a hit and goes perfectly well with the salmon, salad and flatbreads. Because the salmon is quite on the spicy side it does help cool it down.
I hope you get to enjoy this as much as my family and I did! Please leave your comments and feedback in the box below.
Ingredients
For the salmon:
500g Salmon (about 4 fillets)
1tsp Dried dill
1.5tsp Dried parsley
1tsp Black pepper
1tsp Chilli flakes
1tsp Rock salt
2tsp Garlic granules
1tsp Smoked paprika
1.5tsp Dijon mustard
Flatbreads:
300g wholemeal spelt flour
50g Butter
150g Almond milk
Pinch of salt
Salsa:
4 Fresh tomatoes
2 Garlic cloves (minced)
Small handful of coriander
Small handful of basil
4 tablespoons extra virgin olive oil
Pinch of salt & Pepper
Preparation
Wash and chop the salmon filets into bite size chunks, place into a mixing bowl.
Sason the salmon with all of the above ingredients then massage thoroughly before drizzling a little olive oil and them adding them onto skewers.
Allow the salmon to marinade for 15-20 minutes while you prep the salsa and flatbreads.
After 15/20 minutes place onto a griddled pan and allow it to grill for 3-4 minutes on each side.
Once cooked, allow the skewers to rest in a slightly warm oven.
Salsa:
Deseed the tomatoes and chop into very small squares chunks.
Place tomatoes in a bowl and with a garlic press mince 2 fresh garlic cloves.
Finley chop the basil & coriander leaves then add to the bowl.
Add a generous amount of extra virgin olive oil (about 4 tablespoons), a pinch of salt and pepper, stir well then set aside.
Flatbreads:
In a bowl add butter and milk and heat until butter is just melted - on stove or in microwave.
Add the spelt flour, salt, butter and milk in a large bowl and begin to mix until it forms a dough.
Sprinkle work surface with flour then knead for a few minutes until it is smooth - it doesn't need much kneading. Add extra flour if the dough is too sticky.
Wrap the dough with cling wrap and rest at room temperature for 30 minutes or so.
Dust bench top with flour, cut dough into small pieces, roll into balls, then roll out into about 1/8" / 0.3cm thick rounds.
Heat 1/2 tbsp olive oil in a non stick pan over medium heat.
Place one flatbread in the pan, cook for around 1- 1 1/2 minutes - it should bubble up then flip and cook the other side, pressing down if it puffs up. There should be a smallish golden brown spots on both sides.
Stack the cooked bread and keep wrapped with a tea towel - the moisture helps soften the surface, making them even more pliable.
Continue to cook with remaining pieces.
Plating up:
Once all the food has been prepared take a large platter dish and begin assembling your salmon, flatbreads, salsa and choice of salad.
Add dressing of choice, I used a homemade honey mustard dressing. Click here for the recipe.
Enjoy your meal!
