Salmon Skewers
A source of omega-3 fatty acids and protein, this salmon kebab supports heart and brain health. The vibrant flavor of lemon and Dijon mustard adds a piquancy to the dish, making it perfect for a keto diet.
Cut salmon (600 g) into large cubes. Mix Dijon mustard (25 g), sugar-free soy sauce (25 g), lemon juice from lemon (40 g), olive oil (30 g), table salt (10 g), and black pepper (0.5 g).
Toss the salmon with the marinade and refrigerate for 2 hours. If using wooden skewers, soak them in water for at least 30 minutes so they do not burn.
Thread the fish onto skewers and cook on a grill, under an oven grill, or in a 200 °C convection oven, turning often and brushing with the remaining marinade. Salmon skewers usually take 10-12 minutes; do not dry them out, the center should stay juicy.
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