Grilled Salmon and Asparagus Skewers

Ingredients Instructions

2 thick salmon fillets, skinless and boneless 1 tablespoons finely chopped fresh oregano leaves 2 tablespoons olive oil 1/2 teaspoons sea salt 1/4 teaspoons freshly ground black pepper 2 garlic cloves, crushed 1 teaspoons dried chilli flakes 1 tablespoons sesame seeds 4 asparagus spears, sliced into 3cm batons 1 lemon, thinly sliced into 5mm slices

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1. If using wooden skewers, soak them in water for at least 30 minutes.
2. Cut the salmon fillets into 2.5cm cubes. In a medium bowl mix together the oregano, olive oil, salt, pepper, garlic, chilli flakes, and sesame seeds. Add the salmon, toss to combine, and set aside to marinate for 15 minutes.
3. Prepare the barbecue for direct cooking over medium heat (180°C to 230°C).
4. Thread the salmon, asparagus, and lemon slices alternately onto skewers, and then grill over direct medium heat, with the lid closed, for 3 to 4 minutes. Using a metal spatula, carefully flip the skewers and grill for a further 3 to 4 minutes, or until cooked to your liking.
5. Thread the salmon, asparagus, and lemon slices alternately onto skewers, and then grill over medium heat, with the lid closed, for 3 to 4 minutes. Using a metal spatula, carefully flip the skewers and grill for a further 3 to 4 minutes, or until cooked to your liking.