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Grilled Salmon and Asparagus Skewers
Yields2 ServingsPrep 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
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.
Nutrition Facts
Serving Size 2
Servings 0