Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


Serves 6


  • 2 1/2 pounds salmon fillet
    to taste salt and pepper
    1 tablespoon lemon juice
    4 ounces butter
    24 mushroom caps
    1 tablespoon lemon juice
    2 ounces fresh bread crumbs
    2 tablespoons vegetable oil
    5 cups cooked rice


    Bone and skin salmon. Cut into 1-inch cubes. Season with salt, pepper and lemon juice. Wash and drain the mushroom caps. Sprinkle with lemon juice. Saute the mushroom caps in half of the butter, for two minutes on each side. Alternate salmon pieces and mushroom caps on metal or bamboo skewers. Dip in remaining melted butter and roll in fresh bread crumbs.
    Heat the oil in a large saute pan over medium-high heat. Saute the salmon brochettes until evenly golden brown.
    Spoon the hot rice in the middle of warm plates. Arrange a brochette on each plate. Serve the hot sauce over the brochettes.
Brochettes of salmon

Add Comment

* Required information
Is ice cream hot or cold?

Comments (0)

No comments yet. Be the first!