Ingredients

• 1 tbs fennel seeds
• 1 tbs celery seeds
• Pinch of salt
• 3 (about 200g each, 2cm thick) boneless skinless salmon steaks
• 3 (about 180g each, 2cm thick) swordfish steaks, skin removed
• 1 tbs olive oil
• 2 tbs finely chopped fresh continental parsley
• 2 tsp finely shredded lemon rind

• Haloumi asparagus salad

• 60ml (1/4 cup) olive oil
• 2 bunches asparagus, ends trimmed, diagonally cut into 3cm pieces
• 1 x 200g pkt haloumi, drained, cut into 1cm cubes
• 1 x 80g pkt baby rocket leaves
• 1 tbs fresh lemon juice
• 2 tsp Dijon mustard
• 1 garlic clove, crushed
• 2 tbs drained chopped capers
• Freshly ground black pepper

Description

Salmon & Swordfish Kebabs With Haloumi Asparagus Salad Recipe - Combine The Fennel And Celery Seeds In A Small Frying Pan Over Medium Heat. Cook, Stirring, For 30 Seconds Or Until Fragrant. Remove From Heat. Place In A Mortar And Pestle, And...

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