Lyndey Milan's BBQ Salmon Skewers With Crunchy Slaw

Serves 4

Preparation 20 minutes

Cooking 4 – 6 minutes

Salmon Skewers Ingredients

• 600g skinless pin-boned salmon fillets, cut into 2cm cubes

• 2 tablespoons dill, finely chopped

• 2 teaspoons sesame seeds

• 1 teaspoon ground cumin

• ¼ teaspoon chilli flakes (optional)

• Salt and freshly ground black pepper

• 2-3 lemons, very thinly sliced into rounds

• Extra virgin olive oil to brush

Crunchy Slaw Ingredients

• ¼ cup (70g) Greek-style yoghurt

• 1 tablespoon horseradish cream

• ½ tablespoon maple syrup or honey

• ½ small (300g) green cabbage, finely shredded

• 100g snow peas, blanched, cut in long strips

• 1/3 cup fresh mint leaves

• 60g toasted pistachios, roughly chopped

Method

1. Soak 16 x 20 – 25 cm bamboo skewers in water or use metal skewers. Pre-heat barbeque to medium high

2. For the slaw: whisk together yoghurt, horseradish and maple syrup in a medium bowl. Combine with remaining ingredients.

3. Combine salmon, dill, sesame, cumin, chilli flakes, salt and pepper. Thread four pieces of salmon alternately with lemon slices folded in half, onto double skewers, beginning and ending with salmon.  Repeat until you have 8 sets.

4. Brush the skewers liberally with oil and barbecue for two minutes each on two sides for pink flesh or cook another minute on the two alternate sides for better done.

5. Serve 2 skewers per person, immediately with slaw.

Lyndey’s Note: using double skewers makes it easier to handle and less likely salmon will swing around.

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