Home / Products / Recipes /  Appetizers  / DILL SALMON BROCHETTES WITH WOK-SAUTEED BERRIES


  • 1 lb 2 oz salmon
  • 1 tsp dill
  • 2 oz blueberries
  • 1 oz rough bindweed fruit
  • 2 oz blackberries
  • 2 oz raspberries
  • 2 oz strawberries
  • 1.7 fl oz white wine
  • 3 tsp olive oil
  • 12 skewer sticks
  • 3 tsp butter
  • Salt and pepper


Rinse and dice the salmon into about 0.7-inch cubes.

Season the salmon with salt, pepper and dill.

Carefully thread 3 salmon cubes onto each skewer stick.

Place the brochettes on a grill and/or a pan over medium heat, with a teaspoon of olive oil and a teaspoon of butter and, once brown on both sides, remove.

For the berry sauté: put a wok over high heat, add the remaining oil and butter, then add the berries. Cool down with white wine and allow to reduce for a few seconds. Continue to sauté and add salt and pepper.

Serve the berry sauté together with the salmon brochettes.