Method

1. 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
2. Remove the woody base of the asparagus and cut each spear in to 4
3. 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
4. Repeat the process with the other skewers
5. Place the salmon & asparagus kebabs onto a plate or tray and brush over the marinade. Turn over the kebabs and brush again
6. Cover the kebabs with cling film and place into the fridge until required
7. 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.
8. Squeeze the lemon juice over the kebabs and serve with garlic mayonnaise

Lemon & Garlic Marinade

1. Mix the ingredients together, cover with cling film and place in the fridge until required

Garlic Mayonnaise

1. Whisk all the ingredients together, cover with cling film and place in the fridge until required