Barbecue Salmon and Lime Skewers
You'll need 8 pre-soaked bamboo skewers
- (serves 4)
- 5 limes
- 2 tablespoons finely chopped fresh dill leaves
- 1 teaspoon drained capers, finely chopped
- 1 1/2 teaspoons brown sugar
- 1/3 cup light olive oil
- 3 garlic cloves, crushed
- 1 teaspoon celery salt
- 500g skinless boneless salmon fillets (see tips), cubed
- 100g sugar snap peas
- 1 bunch asparagus, trimmed, cut into 4cm lengths
- 80g baby Asian salad greens
Juice 1 lime. Cut each remaining lime into 8 thin wedges. Combine dill, capers, sugar, 1 tablespoon lime juice, 2 tablespoons oil, 2 tablespoons cold water and one-third of the garlic in a jug. Cover. Set aside.
Combine celery salt, remaining garlic and oil in a shallow glass or ceramic dish. Add salmon. Toss to coat.
Thread lime wedges and salmon onto skewers. Preheat a barbecue plate or chargrill over medium heat. Cook skewers, turning occasionally, for 6 to 8 minutes or until salmon is cooked through.
Meanwhile, bring a saucepan of water to the boil. Cook peas and asparagus for 3 to 4 minutes or until bright green and tender. Drain. Refresh under cold water. Combine salad greens, peas, asparagus and half the lime mixture in a bowl. Divide between plates.
Top with skewers and remaining lime mixture. Serve.
Sold whole or in fillets, look for salmon with firm and pale pink to deep orange flesh. Salmon is great poached, stir-fried, baked or grilled.
Use a charcoal barbecue to really impress your guests tastebuds.