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Le Chaudron recipe
Brochettes de saumon à l'aneth
Dill salmon skewers
⏱ 30 minServes 4Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
800 g (28 oz)salmon fillet, cubed
2lemons, zested and juiced
1bunch fresh dill, chopped
60 ml (¼ cup)olive oil
2zucchini, sliced
1 teaspoonfleur de sel (flaky sea salt)
- 800 g (28 oz) salmon fillet, cubed
- 2 lemons, zested and juiced
- 1 bunch fresh dill, chopped
- 60 ml (¼ cup) olive oil
- 2 zucchini, sliced
- 1 teaspoon fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Marinate the salmon in the lemon juice, olive oil and dill for 20 minutes.
- Thread onto skewers, alternating with the zucchini.
- Heat the grill until very hot.
- Grill for 3 minutes per side, brushing with marinade.
- Don't overcook the salmon.
- Sprinkle with lemon zest and flaky salt and serve with rice or salad.
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