Salmón de Chile Grilled Skewers
(Makes 12 skewers)

For the skewers:
- 1 kilo of Salmón de Chile skinless fillet
- 12 medium wooden skewers moistened with water
- 1 salt and pepper to taste
- juice of one lemon
- 1 large Spanish type chorizo (pork sausage), sliced into thick slices
- 250 grams of cherry tomatoes
- 1 green pepper, seeded and cut into medium squares
- 250 grs of small mushrooms
- 300 grs of diced cheddar cheese

1. Cut the salmon fillet into medium cubes of 2 cm.
2. Season with salt, pepper and lemon juice and leave marinating in a covered dish in the refrigerator for 20 minutes.
3. For each skewer, start by inserting the wooden skewer with a slice of chorizo, a mushroom, a cherry tomato, a green pepper slice, salmon piece and finally a slice of cheese. Repeat the process twice on each skewer.
4. Heat the grill to a high temperature and cook the skewers for 2 minutes on each side.

Serve with green salads and accompanied by a special herbal sauce:
• 3 tbsp of cream cheese
• 4 tbsp of yogurt
• 4 tbsp of chopped basil leaves
• 3 tbsp of chopped parsley
• 1 tbsp of chopped fresh cilantro
• 2 tbsp of almonds
• 1 tbsp of chopped onion
• Salt to taste

1. Mix all the ingredients together in a food processor until homogeneous.
2. Serve with the roasted salmon skewers.

Note: this sauce is also used for salads.

Hand-on time 30 minutes