Organic salmon fillet250g, de-skinned, chopped into 1-inch chunks
Baby courgettes2, topped & tailed, sliced into 1 cm rounds
Sweet red pointed pepper1, deseeded, sliced into 1-inch cube pieces
Red onion1, peeled, halved, sliced into 1-inch pieces
Bamboo skewers9-10 X 5, soaked in cold water for 5 minutes
For the marinade
Ginger1 inch piece of fresh root, peeled and grated
Soft brown sugar1 tablespoon
Low sodium light soy sauce3 tablespoon
Mirin3 tablespoon, sweet Japanese rice wine
Groundnut oil1 tablespoon
Salad leavessmall bag
Lime wedges2, lemon wedges or
Prepare the Salmon fillets by removing the skin from the fillet (position the knife in the space between the skin and the fillet, place a finger holding the skin down onto the board, with the knife in the other hand, sliding it through the fillet, separating it). Remove the skin, and slice the fillet in half lengthways and then into 1-inch pieces.
Place the Salmon pieces into a small bowl, and grate a tablespoon of peeled fresh ginger root into the bowl. Add the soft brown sugar, low sodium light soy, and mirin and mix well. Then add a tablespoon of peanut oil and mix well (this will make sure the Salmon cooks and doesn
Meanwhile, prepare and slice all the vegetables (you can place them in a bowl and toss them in some olive oil, season with some salt and black pepper if you wish). Place some small mini bamboo skewers in some water; soak them well (this will help prevent them from burning when cooking the skewers on the griddle pan).
Pick up a skewer and skewer a piece of red pepper, then a Salmon fillet cube, followed by a couple of pieces of red onion, then another Salmon fillet cube, ending with a piece of courgette round. Repeat until all the ingredients have been skewered. (For vegetarians, you can substitute the Salmon with Firm Tofu, Tempeh pieces, or chunks of Portobello mushrooms).
Heat a griddle pan over medium heat. Then place the skewers onto the griddle and cook for 2 minutes on one side before turning them to cook for a further two minutes on the other side. Whilst cooking, use some of the reserved marinade for basting, this helps to add more flavour and keep the Salmon moist. Once cooked, gently remove the skewers and serve on a board with a side of mixed salad leaves and some lime wedges. Serve immediately with a few glasses of Rose. <br><br>Note - Serve the Salmon skewers with some salad leaves of your choice - dress with a few tablespoons of extra virgin olive oil, salt, black pepper and lemon juice.