Grilled Salmon and Asparagus Skewers

Name: Grilled Salmon and Asparagus Skewers
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Yield: 2
Cuisine: SEA FOOD
Ingredients: 2 thick salmon fillets, skinless and boneless; 1 tbsp tablespoon finely chopped fresh oregano leaves; 2 tbsp tablespoons olive oil; ½ tsp teaspoon sea salt; ¼ tsp teaspoon freshly ground black pepper; 2 garlic cloves, crushed; 1 tsp teaspoon dried chilli flakes; 1 tbsp tablespoon sesame seeds; 4 asparagus spears, sliced into 3cm batons; 1 lemon, thinly sliced into 5mm slices

CategoryCharcoal, GasCuisineSEA FOODDifficultyBeginner

Yields2 Servings

Prep Time15 minsCook Time23 minsTotal Time38 mins

2 thick salmon fillets, skinless and boneless

1 tbsp tablespoon finely chopped fresh oregano leaves

2 tbsp tablespoons olive oil

½ tsp teaspoon sea salt

¼ tsp teaspoon freshly ground black pepper

2 garlic cloves, crushed

1 tsp teaspoon dried chilli flakes

1 tbsp tablespoon sesame seeds

4 asparagus spears, sliced into 3cm batons

1 lemon, thinly sliced into 5mm slices

If using wooden skewers, soak them in water for at least 30 minutes.

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.

Prepare the barbecue for direct cooking over medium heat (180°C to 230°C).

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.

Ingredients