Salmon And Lime Brochettes With Coriander And Tomato Salsa Recipe

• 225 gm Each of Scottish salmon fillet and, cut into chunks monkfish, (8oz)
• 20 lrg Uncooked prawns, peeled
• 1 x Lemon and lime, each cut into 8 wedges
• 1 pkt Bay leaves, (1 to 2)
• 15 ml Each Waitrose Wholegrain Mustard, lemon juice, fresh dill, minced (1tbsp)
• 30 ml Waitrose Extra Virgin Extra virgin olive oil, (2tbsp)
•     Flat leaf parsley to garnish
• 15 ml Waitrose Extra Virgin Extra virgin olive oil, (1tbsp)
•     Zest and juice of 2 limes
• 1 x Red pepper, deseeded and red onion, diced
• 6 x Tomatoes, minced
• 1 pkt Fresh coriander, minced
• 45 ml Balsamic vinegar, (3tbsp)

Directions