How to make
1. Separate the skin from the prepared salmon fillet. I used salmon, but almost any fish can be used to make fish skewers, as long as the meat is dense and the fillet is cut thicker.
2. First, cut into strips, around 3-4 cm thick. Then, cut the fish into cubes, preferably forming proper squares.
Sprinkle with two tablespoons of olive oil, a pinch of salt, the pepper, lemon juice, and dill. Mix it well so it distributes evenly over the pieces of fish. Leave in the refrigerator for one to two hours.
3. Thread the salmon onto small wooden or metal skewers. Optionally, you can put vegetables such as pieces of onion, zucchini, or cherry tomato between the salmon pieces.
In this case, I made them only using fish and served them with sauce.
4. Preheat a non-stick pan over high heat. Grease it with a spoon or two of olive oil. You don't need more, as salmon is an oily fish (which doesn't mean it's heavy). If you are using white fish, then you can add more olive oil.
Sprinkle the bottom of the pan with flaky salt and arrange the skewers.
5. Bake over high heat for about a minute on each side. For smaller and thinner pieces of fish, reduce the time so that the skewers do not become dry.
6. Serve these simple and very light fish skewers with salad, roasted vegetables, or a suitable sauce.
Don't forget a bottle of well-chilled white wine.
Enjoy your meal!
