Mini brochettes of roasted salmon and vegetables (20)
To celebrate Father’s Day, nothing better than roasted salmon skewers, prepared perhaps outdoors, in a relaxed atmosphere. Accompanied by all the love of the family.

- 500 grams of skinless Chilean salmon fillet
- 2 ground garlic cloves
- 1/2 cup olive oil
- juice of 2 lemons
- salt and pepper to taste
- 2 cups of cherry tomatoes
- 1 eggplant, small with skin, cut into small cubes
- 1 medium zucchini, with skin, diced
- 2 to 3 scallions
- 20 small moistened wooden skewers.

In a bowl, mix garlic, lemon juice, olive oil, salt and pepper.
Cut the salmon fillet into medium cubes of about 2 cm.
Chop the eggplant and Italian zucchini into 2 cm cubes.
Place the salmon, eggplant and zucchini in a bowl and marinate it all with the garlic mixture. Leave in the refrigerator for 30 minutes, covered with plastic.
Cut the green stalks of chives into 2 to 3 cm pieces length-wise.
After 30 minutes, remove the marinade from the refrigerator and place alternately on each moistened skewer: tomato, zucchini, green chive, salmon, eggplant, green scallion, salmon, and tomato. Repeat until finished.
Heat an iron or grill and cook 3 minutes on each side.
Note: they can also be cooked in the hot oven at 200ºC for 10 to 15 minutes.
Serve as a snack or main meal with salads.