Ingredients
450 g salmon without skin
30 g crème fraîche
15 g Tuimato sauce
15 ml SIDS LOW SUGAR RASPBERRY VINEGAR
1 clove of garlic
1 tbsp sesame mix
1 tsp SIDS SALT & PEPPER
½ tsp paprika powder
Directions
Cut the salmon into cubes.
Press the garlic clove and add it to a mixing bowl along with all the other ingredients: crème fraîche, Tuimato sauce, SIDS LOW SUGAR RASPBERRY VINEGAR, sesame mix, paprika powder, SIDS SALT & PEPPER.
Mix everything well, ensuring the salmon cubes are thoroughly coated with the marinade. For the best flavour, rest the marinated salmon in the refrigerator for at least an hour, although this step is optional.
Preheat the oven to 180°C (convection) and line a baking tray with baking paper.
Thread the marinated salmon cubes onto skewers, ensuring an even distribution.
Place the skewers on the prepared baking tray and bake in the oven for approximately 20 minutes, until the salmon is cooked to your desired level of doneness.
Once cooked, remove the salmon skewers from the oven and serve immediately.
