Salmon Skewers from the Airfryer

⏱ 32 min · 🍽️ 4 Portionen · 🧂 9 Zutaten

Zutaten

  • 8 piece wooden skewers
  • 600 g salmon fillet (skinless)
  • 1 piece courgette
  • 1 piece red pepper
  • 2 tbsp olive oil
  • 1 tsp salt
  • pepper to taste
  • 1 tsp dried dill
  • 1 piece lemon (juice and wedges)

Zubereitung

  1. Soak the wooden skewers in cold water so that they do not char in the hot air stream; that happens on the side while the fish is being prepared.
  2. Pat the salmon fillet dry, feel it over for bones and cut it into cubes of about 3 cm.
  3. Wash the courgette and cut it into half-moon slices; trim the red pepper and cut it into bite-sized pieces.
  4. Mix the olive oil with the salt, the pepper, the dried dill and the juice of half the lemon and turn the salmon and the vegetables in it.
  5. Thread the salmon, courgette and pepper alternately onto the drained skewers, without pushing them together too tightly, so that the hot air can pass between them.
  6. Preheat the airfryer to 190 °C.
  7. Lay the skewers in the basket in a single layer with space between them and do not stack anything; cook larger quantities in two batches. Cook at 190 °C.
  8. Turn the skewers and finish cooking at 190 °C until the salmon has reached 62 to 65 °C in the centre and flakes apart.
  9. Serve the skewers with the remaining lemon wedges.
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Salmon Skewers from the Airfryer

A German summer dish eaten happily outdoors all over the country: skewers of salmon cubes, courgette and red pepper with dill and lemon. The salmon stays glassy and juicy inside, while the vegetables take on dark roasted spots at the edges and turn sweet. In the basket nothing drips into the fire and nothing sticks to the grill bars; in exchange the skewers lack the smoky aroma of the barbecue.

⏱

Kochzeit

32 min

🍽️

Portionen

4

🧂

Zutaten

9

Original ansehen ↗

Nährwerte

pro Portion

370 kcal

Kalorien

32 g

Eiweiß

25 g

Fett

4 g

Kohlenhydrate

Zutaten

Für 4 Portionen

Geschätzte Kosten~14,25 € · ~3,55 €/Portion

Zubereitung

  1. 1

    Soak the wooden skewers in cold water so that they do not char in the hot air stream; that happens on the side while the fish is being prepared.

  2. 2

    Pat the salmon fillet dry, feel it over for bones and cut it into cubes of about 3 cm.

  3. 3

    Wash the courgette and cut it into half-moon slices; trim the red pepper and cut it into bite-sized pieces.

  4. 4

    Mix the olive oil with the salt, the pepper, the dried dill and the juice of half the lemon and turn the salmon and the vegetables in it.

  5. 5

    Thread the salmon, courgette and pepper alternately onto the drained skewers, without pushing them together too tightly, so that the hot air can pass between them.

  6. 6

    Preheat the airfryer to 190 °C.

  7. 7

    Lay the skewers in the basket in a single layer with space between them and do not stack anything; cook larger quantities in two batches. Cook at 190 °C.

  8. 8

    Turn the skewers and finish cooking at 190 °C until the salmon has reached 62 to 65 °C in the centre and flakes apart.

  9. 9

    Serve the skewers with the remaining lemon wedges.

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