- Level
- very easy
- Prep Time
- 5 mins
- Total Time
- 15 mins
- Serves
- 2
Ingredients
- Marinated salmon/shrimp ingredients
- 4
- Marinated salmon or shrimp skewers from Rachelle Béry
- 1
- Lemon, halved
- Crunchy broccoli salad ingredients
- Salad
- 1
- Broccoli
- 2
- Lebanese cucumbers
- 3–4
- Radishes
- 3 tbsp.
- Olive oil
- 45 mL
- 3 tbsp.
- Rice vinegar
- 45 mL
- Dressing
- 3 tbsp.
- Olive oil
- 45 mL
- ¼ cup
- Water
- 60 mL
- 2 tbsp.
- Rice miso
- 30 mL
- 3 tbsp.
- Lemon juice
- 45 mL
- ½ tsp.
- Honey
- 2 mL
- Garnishes
- 2 tbsp.
- Cilantro leaves, chopped
- 30 mL
- ½ cup
- Hemp seeds
- 125 mL
Directions
- Step 1
- Preparation – Marinated salmon/shrimp
- Step 2
- Place a reusable grilling mat on a hot barbecue.
- Step 3
- Place skewers and half-lemons on the mat. Grill shrimp skewers 1–2 minutes on each side (until pink) or salmon skewers 2–3 minutes on each side.
- Step 4
- Remove from heat.
- Step 5
- Preparation – Crunchy broccoli salad
- Step 6
- Cut broccoli into bite-sized florets. Keep broccoli stalk, remove its tough skin, and slice it into thin strips.
- Step 7
- In a bowl, mix broccoli with remaining salad ingredients. Set aside.
- Step 8
- Using a food processor or hand blender, combine all dressing ingredients.
- Step 9
- Garnish plate bottoms with the dressing, serve a portion of salad, then drizzle with more dressing. Top with cilantro and a few hemp seeds.
- Step 10
- Add the skewers.
Tips
Chef’s secret: Reusable grilling mats are ideal for grilling fish on the barbecue, making it easier to turn your fish without it flaking apart.
