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Salmon & prosciutto skewers


  • Cut the salmon and sourdough into even-sized chunks.
  • Then wrap the salmon in the prosciutto and thread onto metal skewers, alternating with the bread.
  • Cook the skewers on a preheated oiled ridged grill (or BBQ), spraying with more oil as you do so.
  • Toss the tomatoes, bocconcini and basil with oil and vinegar to taste.
  • Serve the skewers with a mound of the salad on the side.


  • 500 gm piece of salmon, all bones removed
  • slices of sourdough bread
  • 6 slices prosciutto
  • olive oil spray
  • 12 cherry tomatoes, halved
  • 3 bocconcini, sliced
  • 8 fresh basil leaves, torn
  • olive oil
  • balsamic vinegar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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