Please enter the email you’re using for this account.
Kebabs always make for an attractive and beautiful presentation. With a cream sauce like this one, you’ll turn the dish into an all-around winner.
5-6 slices salmon, cut into cubes
fish seasoning (salt, onion, garlic, paprika, black pepper)
3 tablespoons fresh lemon juice or Heaven & Earth Lemon Juice
1 tablespoon Mehadrin butter
1 small sweet potato, cubed
2 tablespoons Mehadrin butter
1 teaspoon Gefen Honey
6 ounces Mehadrin sour cream
1/4 cup milk
3 tablespoons fresh lemon juice or Heaven & Earth Lemon Juice
3 tablespoons Mehadrin garlic butter
1 shallot, diced
Spread the salmon cubes on a Gefen Parchment Paper. Sprinkle generously with fish seasoning and drizzle with lemon juice. Toss, so that the spices and lemon are evenly distributed. String two cubes per skewer.
Heat butter in a skillet. Add the salmon skewers and cook until lightly browned on all sides.
Add cubed sweet potato to a pot of water and cook until soft (about 20 minutes). Drain the water.
Heat garlic butter in a medium skillet. Add the cooked sweet potato cubes. Saute for five to seven minutes. Close the flame. Mash the potatoes and add honey, sour cream, milk, salt and pepper. Mix well. You can use a hand blender to attain a smooth texture.
Heat butter in a skillet. Add diced shallot and sauté until translucent. Remove from heat, add lemon juice and stir to combine. Drizzle over the salmon skewers when serving.
How Would You
Rate this recipe?
Please log in to rate
any way of turning this into parve?
How to cook/bake the salmon Hi ! you write to cook until lightly browned, is that it? Or do I bake it with the cream sauce ? How long for?
That’s it! Cream sauce is separate. Thanks for inquiring Miriam.