1 orange, rind finely grated and juiced
1 lemon, rind finely grated and juiced
1 lime, rind finely grated and juiced
1 teaspoon finely chopped rosemary
1 teaspoon soy sauce
500g ocean trout fillet, cut into 2cm chunks
300g red cabbage, finely sliced
1 red capsicum, finely diced
3 tablespoons finely chopped curly parsley
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
Prep: 15 mins (plus 30 mins marinating) | Cooking: 5 mins | Serves 4
Put the juice and grated rind of the orange, lemon and lime into a bowl and add the rosemary and soy sauce.
Thread the salmon chunks onto 8 small bamboo skewers. Put the salmon skewers into a wide plastic container and pour over the marinade. Marinate for half an hour.
Meanwhile combine the red cabbage, red capsicum, parsley, oil and vinegar in a bowl. Season with a little sea salt and freshly ground black pepper and toss to combine.
Cook the skewers on a hot grill plate for 1–2 minutes on each side or until charred.
Serve the skewers with the cabbage salad.