(Makes 20 small skewers)


Ingredients:
• 500 grs of Salmón de Chile skinless fillet
• 2 ground garlic cloves
• 1/2 cup of olive oil
• Juice of 2 lemons
• Salt and pepper
• 2 cups of cherry tomatoes
• 1 eggplant, small with skin and cut into small cubes
• 1 zuchini, medium with skin, cut into cubes
• 2 to 3 scallions
• 20 small skewers, moistened

Preparation:
1. Mix the garlic, lemon juice, olive oil, salt and pepper in a bowl.
2. Cut the salmon fillet into cubes of 2 cm.
3. Cut the eggplant and zuchini into cubes of 2 cm.
4. Place the salmon, eggplant and zuchini in an oven dish and marinate with the garlic mixture for 30 minutes in the refrigerator (covered with plastic wrap).
5. Cut the green stalks of the scallions in pieces 2 cm long.
6. After the 30 minutes, take the salmon mix from the refrigerator and start making the skewers. In each skewer, place a tomato, a piece of courgette, a piece of scallion, a piece of salmon, and a piece of eggplant. Repeat until the skewer is complete.
7. Heat a grill and cook the skewer for 3 minutes per side.
Note: they can also be cooked in a hot oven, at 200ºC for 10 to 15 minutes.
8. Serve as an appetizer or mail course with salads.

Hand-on time 50 minutes