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Pocketmags Digital Magazines
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Pocketmags Digital Magazines

Cooking up a BARBECUE FEAST

This month Anna Pettigrew has some tasty treats for your al fresco dining – using mixed herbs, red onions and tomato

Top tip

Thread salmon pieces on to two skewers so they don’t flip and spin when you turn them on the barbecue.

GRILLEDSALMON KEBABSWITH ACHILLIHERB DRESSING

These spicy and delicious salmon kebabs are the perfect fish dish for your summer BBQ party.

SERVES 4

Preparation time: 30 minutes

Cooking time: 10 minutes

■ 680g/1½lb skinless salmon fillet (preferably wild), cut into 1-inch pieces

■ 2 organic lemons, very thinly sliced into rounds

■ 1 red onion, cut into wedges

■ 3 tbsp coarsely chopped flat-leaf parsley

■ 3 tbsp coriander, chopped

■ 5 tbsp organic olive oil

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About Kitchen Garden Magazine

Kitchen Garden is Britain's best guide to growing your own. It offers advice from the finest minds in gardening to make sure you get the tastiest produce from your plot.