Method
- Remove skin from the salmon by running a sharp knife between the skin and the salmon meat, then slice each salmon portion into 6 pieces
- Remove the woody base of the asparagus and cut each spear in to 4
- To assemble the kebab start by adding 1 piece of salmon to the skewer, then add 2 piece of asparagus. Add another piece of salmon followed by 2 more asparagus then finish with another piece of salmon
- Repeat the process with the other skewers
- Place the salmon & asparagus kebabs onto a plate or tray and brush over the marinade. Turn over the kebabs and brush again
- Cover the kebabs with cling film and place into the fridge until required
- To cook – Heat a grill pan until hot. Add the salmon kebabs and cook on a medium heat for 3-4 minutes. Gently turn the kebabs over and cook for a further 3-4 minutes or until the salmon is cooked through.
- Squeeze the lemon juice over the kebabs and serve with garlic mayonnaise
Lemon & Garlic Marinade
- Mix the ingredients together, cover with cling film and place in the fridge until required
Garlic Mayonnaise
- Whisk all the ingredients together, cover with cling film and place in the fridge until required
